Intermediate-moisture frozen foods

ABSTRACT

Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide an AW of from about 0.08 to about 0.93. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The foods are mixed with fruit which has been infused with solutes to replace a portion of the water content of the fruit.

CROSS-REFERENCE

This application is a continuation-in-part of U.S. Patent ApplicationsSer. No. 24,129, filed Mar. 26, 1979 now U.S. Pat. No. 4,220,671;23,931, filed Mar. 26, 1979 now U.S. Pat. No. 4,244,976; 23,974, filedMar. 26, 1979; 24,130, filed Mar. 26, 1979 now U.S. Pat. No. 4,237,146;24,127, filed Mar. 26, 1979 now U.S. Pat. No. 4,235,936; 24,128, filedMar. 26, 1979 now U.S. Pat. No. 4,234,611; 23,973, filed Mar. 26, 1979now U.S. Pat. No. 4,244,977, 21,937, now U.S. Pat. No. 4,248,902; whichin turn are continuations-in-part and contain subject matter divided outof U.S. Patent Applications Ser. No. 917,379, filed June 20, 1978 nowU.S. Pat. No. 4,199,604; 871,955, filed Jan. 24, 1978, now U.S. Pat. No.4,154,863; and 763,613, filed Jan. 28, 1977, now U.S. Pat. No.4,146,652; the present application is also a continuation-in-part ofU.S. Patent Application Ser. Nos. 920,953, filed June 30, 1978 now U.S.Pat. No. 4,199,605; and 917,379, filed June 20, 1978 now U.S. Pat. No.4,199,604.

FIELD OF THE INVENTION

The invention of this application is directed to microbiologicallystable foods which are usually kept at freezer temperatures, but whichcan be maintained at room temperature for an extended period of time.The food products of this invention are substantially non-crystallineand flowable at freezer temperatures.

BACKGROUND OF THE INVENTION

A recent development in the food industry is the emphasis onintermediate-moisture foods which have the faculty of being stored andmarketed in a substantially non-refrigerated condition. These foods weredesigned to avoid the need to be packaged in a hermetically sealedcontainer and commercially sterilized or maintained in a frozen orrefrigerated state throughout the period of distribution and storage bythe consumer.

The intermediate-moisture foods are based on the principle of reducingthe availability of water in the food for microbial growth. Theavailability for spore germination and microbial growth is closelyrelated to its relative vapor pressure, commonly designated as wateractivity. It was found that the use of a wide variety of water-solublesolutes, or osmotic agents, has the effect of depressing the wateractivity of the foods to levels at which most bacteria will not grow.

The water activity of a food is defined as the partial pressure of waterin the food divided by the saturation pressure of water at thetemperature of the food. The water activity can be determined by placinga sample in a container which is then sealed, and after equilibrium isreached, determining the relative humidity above the sample. Mostproducts of this type have between 10 to 40% moisture, and a wateractivity between 0.65 and 0.9.

An early application of the technique of controlling water activity wasfor animal foods. For example, U.S. Pat. No. 3,202,514, issued Aug. 24,1965, discloses an animal food having 15 to 30% moisture and 15 to 35%water-soluble solids, principally sugar, with a proteinaceous meatysubstance. Subsequently, other foods were formulated with anintermediate-moisture content, such as egg products (U.S. Pat. No.3,640,731, issued Feb. 8, 1972), pancake batter (U.S. Pat. No.3,753,734, issued Aug. 21, 1973) and whippable bases for confectionaryuse (U.S. Pat. No. 3,958,033, issued May 18, 1976). The water contentand water activity of these foods are brought to as low a value aspractical to insure their long-term stability without refrigeration. Themain difficulty with these foods is that thier low-moisture content maydetract from their palatability, texture and mouth-feel. This techniquetherefore has found its greatest commercial applicability in thepet-food market where palatability requirements are not as stringent.

It is of course desirable to be able to avoid refrigeration and freezingof food products to reduce the cost involved, and particularly for theconsumer, to avoid the inconvenience of unpacking, handling, and thendefrosting the typically rock-hard frozen foods. However, freezing is anextremely safe and suitable technique for long-term storage and providesthe manufacturer with great leeway in incorporating any of a widevariety of ingredients in foods which would otherwise be short-lived.

Accordingly, a class of intermediate-moisture foods has been found inaccordance with Application Ser. No. 763,613, filed Jan. 28, 1977, nowU.S. Pat. No. 4,146,652, and Application Ser. No. 871,995, filed Jan.24, 1978, now U.S. Pat. No. 4,154,863, which combines the convenience ofthe freezing method of storage sought by manufacturers with the ease ofhandling desired by consumers. Such foods are normally stored at freezertemperatures, but upon removal from the freezer can be more readilyhandled because they retain a flexible consistency, are non-crystallineand spoonable within about 5 to about 15 minutes, and can be left atroom temperature for an extended period of time as they possess therequisite microbiological stability.

The foods of the invention are generally characterized by a high sugarcontent, usually at least equal in weight to the amount of waterpresent, in order to provide microbiological stability. The sugarsemployed have a low molecular weight, being primarily dextrose andfructose, which comprise together at least about 50% and preferably atleast about 75% of the total sugar content. Sucrose has a sweetnessbetween that of fructose and dextrose. The fructose, which is sweeterthan the dextrose, is preferred since it has a lesser tendency tocrystallize and cause apparent hardness. For most foods, particularlywhere the food comprises an emulsion, it is preferred that the fatsused, if any, include partially unsaturated fats which tend to providesuperior flow properties and nutritional advantages, although lessstable than saturated fats. The fat content is usually less than thewater content in order to form a stable oil-in-water emulsion; the watercontent is preferably at least about 25% greater than the fat content.

The use of bacteriostatically effective amounts of sugar, however,imparts excessive sweetness to the ultimate food product. The problem ofexcessive sweetness has arisen previously in conjunction with thedevelopment of artificial sweeteners, and certain bitterness principleshave been incorporated in such products to mask the undesirable taste.It was disclosed in U.S. Pat. No. 3,934,047, issued Jan. 20, 1976, thataddition of aluminum potassium sulfate, naringen or a combinationthereof to artificial sweeteners such as the saccharines or thecyclamates, or to higher caloric sweeteners such as sucrose, effectivelyreduced the perceived sweetness and bitter after taste of the artificialsweetener. It was postulated that the bitterness agent reduces theduration of sweetness, and presumably alters the manner in whichsweetness is perceived.

In connection with neutralizing the bitter after taste of saccharine orsaccharine salts, it was disclosed in German Pat. No. 2,060,634, issuedDec. 9, 1970, that the addition of about from 0.2 to 2.0 by weightpercent of one or more substances having a bitter taste results inmasking of the lingering bitterness associated with saccharine. Quininesulfate and magnesium sulfate are specifically recommended as additivesfor use in this regard.

Such bitterness principles as quinine, theobromine and caffeine havealso been advanced for use as flavor factors in synthetic and naturalchocolate compounds and chocolate-flavored beverages to impart a bittertaste to the resultant foodstuff. U.S. Pat. No. 2,835,592, issued May20, 1958, and U.S. Pat. No. 3,102,815, issued Sept. 3, 1963, areillustrative of such disclosures.

Further flavor modifiers which impart a bitterness to the compounds inwhich they are incorporated are disclosed in U.S. Pat. No. 3,647,482,issued Mar. 7, 1972, to Yueh, and U.S. Pat. No. 4,006,261, issued Feb.1, 1977, to Pickenhagen et al. Yueh's patent discloses the use ofribonucleotides, ribonucleosides and their deoxy analogues to reduce oreliminate the bitter after taste associated with saccharine orsaccharine salts, or compositions containing these sweeteners.Pickenhagen et al. disclose the use of compositions of theobromine incombination with cyclic dipeptides to impart bitterness and astringencyproperties to various foodstuffs, especially cocoa products, animalfoods, beverages, pharmaceutical preparations and tobacco products.

In U.S. Pat. No. 3,371,543, issued Feb. 13, 1973, the use oftheobromine, caffeine or naringen to impart bitterness to nitrogen-basedflavor intensifiers is disclosed.

It is an object of the present invention to provide a class of foodswhich are normally maintained at freezer temperature, but which possessthe requisite microbiological stability for storage at refrigerator orroom temperatures for an extended length of time without spoilage.

It is another object of the present invention to provide an improvedbacteriostatic intermediate moisture food product which is ready for useat freezer temperature, the perceived sweetness of which has beenreduced through the addition of a bitterness factor.

It is a further object of this invention to accomplish theabove-specified reduction in sweetness perception through the use ofcertain quinine salts.

Other objects, and advantages, of this invention will be apparent fromthe ensuing specification and examples.

THE INVENTION

The present invention is directed to microbiologically stableintermediate-moisture foods and other products which are normallymaintained at freezer temperature. The principles and techniques whichhave been developed for intermediate-moisture foods are applicable tothe present invention, as modified in the manner explained herein below.Many of the foods of this invention are maintainable at freezertemperature in a condition ready for immediate use. After removal fromthe freezer the foods may be held at room temperature or at refrigeratortemperature for a considerable period of time without spoilage becauseof the bacteriostatic effect of the sugar/water ratio.

Several formulations made according to this invention were evaluated bystoring them for seven days at 72° F. These samples were then tested formicrobiological activity and showed a coliform count of zero and a verylow plate count. This use of a high sugar/water ratio to preventspoilage is of great current interest in view of recent findings thatsome conventional preservatives, such as sodium nitrite, may be harmfulto human health.

The foods of this invention are generally characterized by a high sugarcontent, usually at least equal in weight to the amount of water presentin order to provide microbiological stability. The sugars used have alow molecular weight, being primarily dextrose and fructose, whichcomprise together at least about 50% and preferably at least about 75%of the total sugar content. Sucrose has a sweetness between that offructose and dextrose. The fructose, which is sweeter than the dextrose,is preferred since it has a lesser tendency to crystallize and causeapparent hardness. For most foods, particularly where the food comprisesan emulsion. It is preferred that the fats used, if any, includepartially unsaturated fats which tend to provide superior flowproperties and nutritional advantages although less stable thansaturated fats. The fat content is usually less than the water contentin order to form a stable oil-in-water emulsion; the water content ispreferably at least about 25% greater than the fat content.

The high levels of sugar requisite to effect bacteriostasis may renderthe ultimate food product excessively sweet, however, and thus lesspalatable to some consumers. In accordance with this invention, it hasbeen found that the addition of a bitterness principle modifies theundesirable sweetness of the sugar. More specifically, addition of aquinine salt, such as quinine sulfate, quinine bisulfate or quininehydrochloride, results in reduced perception of sweetness. In manycases, the perceived sweetness is reduced by more than half the valueassociated with the unmodified food product. Quinine salts are employedin this regard in amounts up to about 125 p.p.m. per foodstuff. Apreferred range of such additive amounts is from 2 to 75 p.p.m.

An important group of foods which has been particularly well-adapted inaccordance with the present invention consists of the oil-in-wateremulsions, including butter creams, whipped toppings, low-fat whippedcreams, milk mates, non-dairy shakes, icings and coffee creamers.

Another class of goods, which forms a unique combination with theforegoing, is bakery products such as cakes, breads, cookies, pieshells, muffins, turnovers, pancakes, waffles and doughnuts. Thepastries can be filled or topped with the creams and icings of thisinvention.

Many diverse foods can likewise be adapted pursuant to this invention,such as dressings, puddings, sauces, gravies, snack spreads, pancakesyrups, ice creams, candies, and beverage (soup, tea, juice)concentrates, and meat, fish, fruit and vegetable products.

The foods of this invention are generally characterized by a wateractivity of about 0.75-0.90, up to about 0.93, a sugar to water ratio ofabout 1:1 and a sugar content which is at least 50% dextrose, fructose,or a combination thereof. In addition, many of the foods of thisinvention are adapted to remain spoonable or pourable at freezertemperature. Although most intermediate-moisture product willconventionally have a water activity below 0.85, some sacrifice intexture and taste may be required to meet this standard. Since the foodsof this invention are maintained at freezer temperature until ready tobe used, a water activity of 0.85-0.90, up to about 0.93, is adequate.Freezer temperatures of course are adequate to maintain themicrobiological stability of foods and even moderate control of wateractivity is adequate to extend the useful life of these products afterremoval from the freezer. Freezer temperature, unless otherwiseindicated, refers to temperatures of from about -5° F. to +10° F., whichrepresents a common range for both home and store freezers.

The standard of being spoonable refers to the texture or flexibility ofthe product, as well as to the quality of being able to eat the foodwhen it is at freezer temperature. The quality of being spoonable asused in this description is one which gives a satisfactory reading on astandard penetrometer and/or flow test, i.e., gave a penetrometerreading above about 3 mm.

The products of this invention having a penetrometer reading of about 3mm or below are substantially non-crystalline, however, and becomespoonable within a very short period of time upon removal from freezertemperatures and introduction to room temperature (about 72° F.),generally within about 5 to about 15 minutes. Such non-crystalline-typeproducts can be used immediately in mixing, blending and various otherfood preparation procedures, although generally not considered quiteflexible or soft enough for immediate consumption.

Pourable products of this invention are more fluid and are tested byflow characteristics, generally about 30 ml per minute and higher duringthe first five minutes after removal from the freezers.

The products, of this invention present highly significant results whencompared to the standard, rock-hard frozen products currently on themarket. Details of the testing procedures are specified below.

The water activities of the foods of this invention are usually about0.75 to 0.90. Generally, the water activity is at the higher end of thisrange, i.e., about 0.85-0.90, up to about 0.93. Although microbiologicalstability is inversely proportional to water activity, several desirableproperties of food are adversely affected at very low water activity,e.g., mouth-feel and taste. Since the foods of this invention arenormally held at freezer temperatures for long-term stability, it ispractical to formulate foods which have water activities nearer theborderline of microbiological stability, which is about 0.90-0.93.

Several mathematical methods are available for calculating wateractivity, even of formulations containing different solutes and withnon-solutes. Rough calculations based on the additive effect of thenumber of moles of each component multiplied by the activity of thecomponent are useful for estimating water activity. Such calculationsreduce the number of experimental measurements that might otherwise beneeded and thus assist in reaching a suitable formulation more quickly.A combination of mathematical techniques with trial and errorexperiments followed by analytical measurements for determining wateractivity will lead to acceptable results.

There are commercially available devices for measuring the wateractivity of formulations. For example, a formulation may be placed in acontainer until equilibrium is reached and then the humidity in thecontainer measured. The water activity is then determined throughreference to standard tables. For example, electric hygrometers aredevices commonly used to measure water activity. These devices containsensors impregnated with salts such as lithium chloride or potassiumchloride. Water is adsorbed on the sensor and causes a change inelectrical resistance which is measured by a wheatstone bridge.Reference curves based on solutions of known humidity are used to relatethe electrical readings to water activity.

Throughout this application all amounts are by weight unless statedotherwise. In the examples the amounts have been adjusted to a basis of100. Percentages are based upon total formulation weight, unless adifferent basis is given.

Many of the foods of this invention are generally characterized asmicrobiologically stable food products comprising about from 15 to 45%water, sugar in a ratio to water of about 1:1 to 2:1, preferably aboutfrom 1.5-1:1, and minor but effective amounts of salt, emulsifier,stabilizer and flavoring, provided that the foregoing comprises at leastone of fructose and unsaturated fat, that the amount of fat, if any, isless than the amount of water or equivalent phase, such as non-aqueouswater-soluble liquid phase, the solutes content is adequate to providethe product with a water activity of about from 0.8-0.9, up to about0.93, the amount of dextrose plus fructose is at least about 50% basedupon the total sugar content, and wherein the foregoing ingredients areadapted to provide a product which is substantially non-crystalline atfreezer temperatures. Further, the foods of this invention may compriseup to about 125 p.p.m. of a quinine salt.

Certain other foods of the instant invention are characterized by theabove general formulation exclusive of the restriction specifying thatthe ingredients comprise minor but effective amounts of salt, emulsifierand stabilizer, and the ratio to water of sugar. Other foods maycomprise saturated fat, the total amount of fat comprising about from2.5 to 30%.

A preferred class of foods is microbiologically stable oil-in-wateremulsion cream-type products, such as butter creams, whipped creams,shakes, non-dairy creamers, etc., which comprise about from 25 to 45%water, sugar in a ratio to water of about from 1.5-1:1, about from 10 to30% fat, and minor but effective amounts of protein, salt, emulsifier,stabilizer and flavoring, a water activity of about from 0.8 to 0.9,wherein the amount of fructose is about from 15 to 65% based on thesugar content and the amount of dextrose is at least about 50% basedupon the remaining total sugar content, the fat content preferablycontains at least about 10% unsaturated fat and the foregoingingredients are adapted to provide a product which will flow at about10° F. Such preparations may also comprise preferably about from 3 to 20p.p.m. of a quinine salt. When the sugar component of the non-dairycreamer formulation is modified to contain only dextrose, amicrobiologically stable food product is produced which remainssemi-soft and substantially non-crystalline rather than spoonable atfreezer temperature.

Still another preferred class of foods is microbiologically stableoil-in-water emulsion cream-type products, such as butter creams,whipped creams, shakes, non-dairy creamers, etc., which comprise aboutfrom 25 to 45% water, sugar in a ratio to water of about from 1.5-1:1,about from 10 to 30% fat, about from 2 to 40 p.p.m., preferably aboutfrom 3 to 20 p.p.m., of a quinine salt, and minor but effective amountsof protein, salt, emulsifier, stabilizer and flavoring, a water activityof about from 0.8 to 0.9, wherein the amount of fructose is about from15 to 65% based on the sugar content and the amount of dextrose is atleast about 50% based upon the remaining total sugar content, the fatcontent contains at least about 10% unsaturated fat and preferably, theforegoing ingredients are adapted to provide a product which will flowat about 10° F.

These oil-in-water emulsion products have excellent texture and eatingproperties and are readily whipped to a high volume with a light butfirm structure. In addition to microbiological stability, these productshave physical stability in that they retain a smooth foamed cellularstructure without separation of a liquid portion. The products arefurther characterized by having an overrun of greater than about 150%and a density as low as about 0.3 or 0.4 for a butter cream and awhipped cream.

Another class of useful products is the flour-based foods. The battersfor these products comprise conventional amounts and types of flourdepending on the final product, about from 15 to 40% water, sugar in aratio to water of about from 1.5-1:1, about from 2 to 10% or up to 25%fat, and minor but effective amounts of leavening agent which may beencapsulated, egg products, salt, emulsifier, stabilizer and flavoring,provided that the solutes content is adequate to provide the productwith a water activity of about from 0.8 to 0.9, the fructose content ofthe sugar preferably is about 10 to 40%, the amount of dextrose plusfructose is at least about 50% or from 75 to 100% based upon the totalsugar content, and the fat is preferably unsaturated. The batter shouldhave at least one of fructose and unsaturated fat to assist in providinga spoonable and preferably a pourable product at about 10° F. The finalproduct made from the batter has a higher penetrometer value thanconventional products at 10° F. and is edible at that temperature. Suchpreparations may also comprise preferably about from 5 to 100 p.p.m. ofa quinine salt.

A unique combination is prepared from a bakery product and a cream-typeproduct, each made in accordance with this invention. Further, fruit(which may be infused with solutes) may be added to the bakery productsand the cream-type products. The water activity of the bakery productand cream-type product when used in combination should be approximatelythe same, plus or minus 0.05 units, or up to 0.10 units deviation fromeach other. When the water activity values are comparable there is lessof a tendency for water transfer as, for example, between a cake and itstopping or filling.

Microbiologically stable soup concentrates and sauces have been madecomprising about from 30 to 45% water, sugar in a ratio of water ofabout from 1.5-1:1, about from 5 to 30% fat, and minor but effectiveamounts of salt, stabilizer and flavoring, wherein the amount ofdextrose plus frustose is at least about 50% based upon the total sugarcontent, the foregoing ingredients comprise at least one of fructose andunsaturated fat and the product is spoonable at about 10° F. Fish, meatand vegetables (which may be infused with solutes) are added to these toprovide, for example, a chowder concentrate or newburg sauce. Suchpreparations may also comprise about from 5 to 100 p.p.m., preferablyabout from 30 to 70 p.p.m., of a quinine salt.

Microbiologically stable beverage concentrates, for example, tea, organejuice, etc., are made in accordance with this invention. They generallycomprise about from 35 to 45% water, sugar in a ratio to water of about1.8-1.2:1, and minor but effective amounts of flavoring, provided thatthe amount of fructose plus dextrose is about from 75 to 100% based onthe total sugar content and the amount of fructose is about from 10 to30% based upon the total sugar content, wherein the foregoingingredients are adapted to provide a product which will flow at about10° F. Such preparations may also comprise preferably about from 5 to 50p.p.m. of a quinine salt.

Microbiologically stable pudding products have been made comprisingabout from 25 to 45% water, sugar in a ratio to water of about from2-1:1, about from 3 to 25% fat, preferably unsaturated, and minor buteffective amounts of gelling agent, emulsifier, stabilizer andflavoring, provided that the amount of dextrose plus fructose is atleast about 75% of the total sugar content, wherein the foregoingingredients are adapted to provide a product which is spoonable at about10° F. Such preparations may also comprise about from 5 to 75 p.p.m.,preferably 10 to 20 p.p.m., of a quinine salt. Fruit, which may beinfused with solutes, may be added to the pudding products of thisinvention. Suitable pudding products include bread, rice, and plumpudding.

Microbiologically stable meat products, such as hotdogs, hamburgers,sausages and various meat loaves, are also made in accordance with thisinvention. Standard receipes for such products, known to those skilledin the art, are modified through this invention to contain (1) enhancedamounts of sugar, preferably fructose, in place of conventional sugarnow used in amounts up to several times greater than those presentlyemployed or (2) an infused solution of sugar in a ratio to water of atleast 1:1, and, in either case, (3) fat in an amount less than theamount of water or equivalent phase, wherein the fat is substantiallyunsaturated, i.e., 50% or more, or preferably 75% or more of the fat isunsaturated. Furthermore, a quinine salt may be added in an amount notexceeding 125 p.p.m., and preferably falling within the range of 7 to 75p.p.m. These modifications are incorporated in the compositions of suchmeat products to provide increased microbiological stability and thusextend the shelf-life of such goods.

The apparatus for measuring the flow characteristics of the products ofthis invention was fabricated from stainless steel and was essentially astand 14"×12", with a movable platform of the same size to provide forvertical and angular adjustments. The platform was provided with abulls-eye level and a protractor level; with the leading edge having awire brace to retain the sample container.

The following method was used in obtaining the flow data. Graduatedcylinders of 600 ml. capacity were filled with the samples and frozenfor at least 24 hours at +5° F. The frozen samples were removed from thefreezer, immediately placed on the platform in a horizontal (0°)position, and the effluent collected in other graduated cylinders, withthe volume noted at timed intervals. Temperatures were monitored with aHoneywell recorder. Sample temperatures within the freezer varied from+4° F. to +7° F. over a four-week interval, but varied no more than 1°F. over an 8 hour period, while the temperature in the freezer variedfrom +5° F. to +15° F., each time the door opened. Room temperaturevaried about 2° F. for an average of 72° F., while the temperature ofthe samples in the original container rose anywhere from 1° F. to 14° F.during the 15 minutes after removal from the freezer.

The penetrometer test and equipment used are standard. The penetrometeris made by Labline Instrument Co. Inc., Chicago, Ill. The devicemeasures the penetration into the sample of the point of a hard rubbercone which weighs 12 grams and has a height of 11/2" and a diameter of11/2" at its base. The inverted cone is supported by a freely-slidingbar which weighs 48 grams. For all measurements the sample was broughtto a temperature of -7° F. in a freezer and then removed from thefreezer and immediately tested.

The products of this invention exhibited freeze-thaw stability instorage. The products were kept in a supermarket-type freezer unit whichcycled six times a day between application of cooling to freeze theproduct and application of heat to defrost the unit. Under theseconditions the products remained acceptable and functional.

The liquid emulsions were examined by dipping a spatula in the emulsion,letting it drain and noting whether the residual film was smooth anduniform or whether particles were present, a condition denotingdestabilization. These emulsions were also evaluated for their intendedfunctional application.

The products passed the following test procedures:

(a) Whipped or aerated products were tested for volume (density) and theability of the foam to remain stable--loss of volume due to air lossand/or for syneresis (separation of the water phase). This was appliedto butter cream, toppings and shakes.

(b) The non-dairy creamer concentrates were tested in coffee forwhitening ability, signs of free oil on the surface or curdledappearance, and presence of oil globules or curdling indicating emulsionbreakdown.

(c) The semi-solid products which are consumed as such, e.g., puddingand cocktail sauce, were tested for syneresis and appearance (texture).

The method of making a microbiologically stable food product of thisinvention generally comprises mixing together about from 15 to 45%water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to30% fat, and minor but effective amounts of salt, emulsifier, stabilizerand flavoring, provided that the amount of fat is less than the amountof water, the solutes content is adequate to provide the product with awater activity of about from 0.8 to 0.9, and the sugar comprises atleast about 50% dextrose plus fructose; pasteurizing the mixture andcooling the resultant product. Up to about 125 p.p.m. of a quinine saltmay also be employed in the mixing step.

A preferred method for preparing an emulsion product of this inventioncomprises blending all of the ingredients in the desired ratios. Usuallymost of the non-fat ingredients are first dispersed in the water. Theingredients are heated prior to or during blending. For example, theheating may begin during the mixing of the non-fat ingredients, and thenthe emulsifiers and fats are added. The fat portion may also bepreheated and then admixed. The ingredients are pasteurized by holdingat an elevated temperature for several minutes, i.e., at 180° F. forfive minutes.

The blended ingredients are then passed through a homogenizer of thetypical dairy type. Although homogenization may be accomplished in onestage, it is carried out in two stages for best results. Preferably, thepressure during the first stage is maintained at a minimum of about2,000 psi and a maximum of about 10,000 psi, most preferably about 3,000psi, and the pressure during the second stage is maintained at about 500to 1,000 psi, preferably about 500 psi. The mix is usually maintained ata temperature of about from 60° to 75° C. during homogenization. Theemulsion is cooled to a temperature of about from 0° to 25° C. andpassed through a whipper for the incorporation of air or an inert gassuch as nitrogen, carbon dioxide, nitrous oxide or the like. The whippermay be of conventional construction such as a Hobart mixer or an Oakescontinuous mixer that permits cooling of the emulsion to temperatures ofabout 5° to 15° C., preferably 10° C., during whipping. The emulsion canbe whipped to an overrun of from about 100% to 500%, packaged andfrozen.

Sugar is employed as the principal source of water soluble solids andtypically may range in weight percentage of the composition anywherefrom 30% to 60% depending upon the particular sugar and sugar mixturerelied upon to offer the desired bacteriostatic protection. Loweramounts of sugar may be used if offset by increased levels of othersolutes. As the moisture content of the product increases in theintermediate-moisture range, the level of a given sugar will generallycorrespondingly increase in order to maintain a sufficientbacteriostatic effect. The level of sugar chosen will also varydepending upon the pressure and level of auxiliary water soluble solidsalso offering a similar increase in osmotic pressure to the aqueousphase of the composition; thus, a variety of low average molecularweight materials may be included as part of the water soluble solids inthe aqueous phase and will augment the sugars in their role of providingsufficient osmotic pressure to prevent bacterial decomposition.

The term "water soluble solids" is used to apply to any additivematerial which is substantially soluble in water at room temperature orat temperatures comparable to those practiced in processing theingredients of the foods. Included in the class of water solublenon-sugar solids that can be employed are certain inorganic salts usedat a level compatible with palatability requirements, e.g., sodiumchloride and potassium chloride. Indeed, certain compounds like thediols and polyols, propylene glycol, sorbitol, glycerol and the likewhich have another function, i.e., as an antimycotic and/or texturizer,may also be relied upon to provide the soluble solids (or solutes)employed in the aqueous phase for bacteriostatic protection. Propyleneglycol is prominent in this respect since it is capable of serving amultiple role as mold inhibitor, plasticizing humectant for texture, andcomponent of the water soluble solids of the aqueous phase. The higherdiols, such as the aliphatic 1,3-diols containing four to fifteen carbonatoms in the aliphatic chain and their esters which are completelymetabolized, can also be used, particularly in conjunction with theforegoing sugars and sugar substitutes. These diols also assist inmaintaining the foods in a bacteria-, yeast- and mold-free state whileproviding softness or plasticity to the formulations. These materialsare stable, non-volatile oils with good storage and shelf life andappreciable water solubility, and can be readily emulsified andformulated into various food preparations.

The relative weight percent of said water soluble solids to the moisturecontent of the total product, when initially incorporated into theproduct during its manufacture and preparatory to packaging, determinesthe ultimate functionality of the solids in providing the requisitebacteriostatic effect. The level of water soluble solids may be variedas may the level of moisture initially incorporated within the aforesaidrespective ranges. However, in varying these levels the relationship ofwater soluble solids in solution to the water should be controlled so asto afford the desired osmotic pressure. A good general rule to observein this connection is to be sure that the weight of water soluble solidsavailable for solution is at least equal to the weight of the moisturepresent, although in some cases it is possible that a lower level ofwater soluble solids might afford some protection againstmicrobiological decomposition provided an equivalent degree of osmoticpressure is available. Generally, it will be found that the level ofsugar that should be employed under the conditions of the presentinvention will constitute a major percent by weight of the water solublesolids.

Intermediate-moisture foods have a high sugar content which tends topromote nonenzymatic browning. This phenomenon is caused by complexreactions between the amino groups of proteins and the keto groups ofsugars and is known as the Maillard Reaction. This nonenzymatic browningleads to undesirable darkening of the food product as well as off-odorsand flavors. These reactions can also reduce the nutritional value offoods. Sugars such as dextrose are known to be capable of use at a lowerlevel than sucrose to achieve an equivalent bacteriostatic effect butare reducing saccharides which are prone to undergo the undesirableMaillard-type reaction. Fructose is even more susceptible to thebrowning reaction. This reaction and other oxidative reactions areprogressively retarded as the temperature is lowered from roomtemperature to refrigerator temperature to freezer temperature. Hencethe products of this invention preferably are designed for usage atrefrigerator and freezer temperature unlike the conventionalintermediate-moisture foods which are stored and used at roomtemperature, and thus the foods of this invention can tolerate the largeamounts of dextrose and fructose used.

The term "sugar" as it is employed in the present context is to beunderstood as meaning any of a number of useful saccharide materialswhich are capable of increasing the osmotic pressure of the water inwhich they are dissolved, thereby giving rise to the requisitebacteriostatic effect. Included in the list of useful sugars are themonosaccharides, disaccharides and polysaccharides and their degradationproducts; e.g., pentoses, including aldopentoses, methylpentoses, andketopentoses, like xylose and arabinose; a deoxyaldose like rhamnose;hexoses and reducing saccharides such as aldohexoses like glucose,galactose and mannose; the ketohexoses, like fructose and sorbose;disaccharides, like lactose and maltose; non-reducing disaccharides suchas a sucrose and other polysaccharides such as dextrin and raffinose;and hydrolyzed starches which contain as their constituentsoligosaccharides. Typically, the commercially available mixtures ofinvert sugars are used which contain dextrose and levulose, as well asmaltose and corn syrup solids. The sugars should be of a low molecularweight so as to offer a substantial effect in increasing the osmoticpressure of the sugar solution. The polyhydric alcohols may be used toreplace a portion of the sugars used in this invention and are thereforeencompassed by that term, i.e., from about 0.5 to 5% of the formulationsmay be a polyhydric alcohol such as glycerol and the like.

Since the product of this invention, when prepared in the manner hereindisclosed, is characterized by its substantial resistance to bacterialdecomposition, but may serve as a host for yeasts and mold, the foods ofthis invention may have an antimycotic agent incorporated at a levelsufficient to prevent the growth of such organisms. Sorbate salts suchas potassium sorbate, as well as sorbic acid can be used eitherseparately or in combination. Propylene glycol, which may be used aloneor with other humectants like sorbitol to impart a further degree ofproduct softness or tenderness, can also serve as an antimycotic. Otherantimycotic agents will be apparent to those skilled in the art. Theamount of antimycotic agent added is selected so as to produce thedesired results and will constitute only a minor proportion of theproduct, about 0.1% or higher, depending on the particular antimycoticand the particular product composition, although even lower levels, onthe order of 50 p.p.m., can be employed in the case of such antimycoticsas pimarcin. Potassium sorbate in a water solution can be sprayed ontothe surface of the food or the food can be dipped in this solution;other antimycotics which lend themselves to such surface application areesters of the parabens (parahydroxy benzoate) such as propyl and methylparabens (methyl para-hydroxy benzoate). Cellophane and otherenwrapments for the food can be spray-coated with a sorbic acidsolution, but impregnation or dusting with sorbic acid or potassiumsorbate is preferred. Antimycotics which can generally be used arebenzoic acid, sodium benzoate, propionic acid, sodium and calciumpropionate, sorbic acid, potassium and calcium sorbate, propyleneglycol, diethyl pyrocarbonate, and menadione sodium bisulfite (vitaminK).

Other ingredients known to those skilled in the art may also be employedto impart their characteristic effects to the compositions of thepresent invention. Typical of such ingredients are flavoring agents,colorants, vitamins, minerals, and the like. Suitable flavoring agentscan be employed to impart vanilla, cream, chocolate, coffee, maple,spice, mint, butter, caramel, fruit and other flavors. Further, fruitwhich may not be infused with solutes, may be added to some products ofthis invention. In addition, certain polyols, such as sorbitol andmannitol, can be employed to modify mouthfeel. Furthermore, otheradditives, such as phosphates and the like, may be employed for theirknown functions. Several types of ingredients which can be employed aredescribed below.

Fats high in unsaturation are safflower oil, corn oil, soybean oil,cottonseed oil and sunflower oil. Unsaturated fats as used in thisspecification are those having an iodine value of about at least 50which include partially hydrogenated fats and the more highlyunsaturated fats with an iodine value above about 100. These fats arerecommended for dietary purposes, particularly for those people with ahigh plasma cholesterol level, a condition associated withatherosclerosis.

The saturated fats include the hydrogenated oil products of coconut,cottonseed, corn, soybean, peanut, olive, etc. Fats having a meltingpoint of 90°-94° F. are preferred, i.e., the melting point should bebelow body temperature.

Emulsifiers are necessary ingredients of those compositions of thepresent invention which contain fats and are oil-in-water emulsions. Awide variety of emulsifiers may be employed in amounts on the same orderas in the prior art oil-in-water emulsions, for example, about from0.1-5%, and preferably about from 0.2-1.5%. They induce the formation ofa stable emulsion and improve the rate of aeration and the totalaeration obtained. Among the more suitable emulsifiers are: hydroxylatedlecithin; mono-, di- or polyglycerides of fatty acids, such asmonostearin and monopalmitin; polyoxyethylene ethers of fatty esters ofpolyhydric alcohols, such as the polyoxyethylene ethers of sorbitanmonostearate (polysorbate 60) or the polyoxyethylene ethers of sorbitandistearate; fatty esters of polyhydric alcohols such as sorbitanmonostearate; mono- and diesters of glycols such as propylene glycolmonostearate, propylene glycol monopalmitate, and succinoxylatedmonoglycerides; and the esters of carboxylic acids such as lactic,citric, and tartaric acid with the mono-and diglycerides of fatty acidssuch as glycerol lacto palmitate and glycerol lacto stearate. The fattyacids employed in the preparation of the emulsifiers include thosederived from beef, tallow, and coconut, cotton seed, palm, peanut,soybean and marine oils. Many blends of emulsifiers are commerciallyused and readily available in accordance with known techniques. Forexample, it may be desirable to provide a controlled hydrophil-lipophilbalance (HLB) as with a lipophilic emulsifier such as glycerylmonostearate or sorbitan monostearate with a hydrophilic material suchas polysorbate 60.

The emulsion compositions of the present invention also include one ormore stabilizers or hydrophilic colloids to improve the body and textureof toppings, and as an aid in providing freeze-thaw stability. Thesestabilizers are natural, i.e., vegetable, or synthetic gums and may be,for example, carrageenin, guar gum, alginate, xanthan gum and the like,or methylcellulose (Methocel 65 HG), micro-crystalline cellulose and thelike, or mixtures thereof. Typically, a gum or combination of gums isemployed with a sugar, e.g., dextrose carrier. The amount of thesestabilizers can be varied widely in accordance with the amounts requiredin prior art compositions, generally about from 0-2%, and preferablyabout from 0.1-0.5%.

Starches useful in this invention include the new and chemicallymodified starches from potato, arrow root, corn, rice, wheat, waxymaize, sorghum and waxy sorghum. Tapioca starch is particularly suitablefor puddings. Generally about from 0.5 to 2.5% starch is adequate,although in the absence of stabilizers or in some puddings up to about7% may be used.

Protein concentrates and isolates are useful in improving thenutritional qualities of the product and in facilitating and maintaininga whipped structure. Protein also aids in emulsification and contributesto flavor. Bland protein concentrates with a wide range of fibercontent, bland soy flour, milk powder and food proteins are all useful,generally in concentrations about from 0-10%, and preferably about from0.3-3%. Alternatively, use can be made of a protein such as sodium orcalcium caseinate, which is conventional in whipped toppings, or as itssubstitute, a protein hydrolysate in a minor amount.

Many types of salts are used in the compositions of this invention forflavoring, including common salt (sodium chloride), sodium or potassiumphosphates, citrates, chlorides, and the like, in amounts about from0-5%, but preferably about from 0.1-1%.

Antioxidants such as butylated hydroxytoluene, butylated hydroxyanisoleand tertiary butyl hydroquinone may be used in minor amounts (i.e.,Tenox 22 antioxidant).

Food grade acidulants such as phosphoric, tartaric, malic, citric,fumaric, hydrochloric and the like edible food acids are suitable toimpart tartness, control pH or serve as preservatives.

The following are among the ingredients used in this invention:

The maize starch used is a highly modified waxy starch of amylopectinorigin sold under the names (a) Amaizo Polar Gel 10 by AmericanMaize-Products Co., New York, New York and (b) F-4-283 Starch by A. E.Staley Manufacturing Co., Decatur, Ill.

The fructose-dextrose sytrup used in this invention ("Iso-sweet")comprises 29% water and 71% sugar (50% dextrose, 42% fructose, 1.5%maltose, 1.5% isomaltose and 5% higher saccharides). A highfructose-dextrose syrup contains 23.5% water, with the remainingproportion consisting of 55% fructose and 45% dextrose. A fructoseconcentrate is an aqueous syrup having 80% sugar, of which 90% isfructose and the remainder is dextrose.

Soy protein concentrate is prepared from soybean flakes which areextracted with a solvent system wherein the major protein fraction isimmobilized and the water-soluble carbohydrates, mineral matter, andother minor constituents are removed. The extracted product is dried andground. The concentrate is sold under the name Promsoy-100 by CentralSoya. Whey protein concentrate is sold under the name Empro-50, andcontains 53.6 parts protein and 26.5 parts lactose. A delactosed wheyprotein may also be used.

Soybean oil type 106 is a 100% soybean oil lightly hydrogenated to aniodine value of 106.

Hard butter type 106 is a blend of 45% palm kernel oil rearranged with5% palm oil and 50% palm kernel oil hydrogenated to a Wiley Meltingpoint of 106° F., and having a maximum iodine value of 1.5.

A standard mixture of mono- and diglycerides is used in manyformulations. It is sold under the name Drewmulse 20 by PVOInternational, Inc., Boonton, N.J., and contains about 43% alpha monocontent. It has an iodine value of 2.5, a melting point of 140° F. andis manufactured by the glycerolysis of animal or vegetable based fats.

Tenderex emulsifier is a mixture containing polysorbate 60 (11.9%),sorbitan monostearate (31.6%), mono- and diglycerides of fatty acids(2.3%), propylene glycol (9.5%) and water (44.3%).

The foregoing conventional ingredients may be used in their normalamounts and may vary from the representative amounts and ranges givenherein. Food formulations and ranges of ingredients do not readilypermit of fixed parameters because of variations in people and places.The following examples are not intended to be limiting, but ratherillustrative of some approaches taken and, of course, which may bevaried in accordance with the spirit and scope of this description.

EXAMPLE 1

The invention described herein for making microbiologically stablepuddings (See Example 16) is also applicable for making donut fillingsfor pastries such as fruit pies, donuts, ets. Some fillings of thisinvention remain in a flowable condition at freezer temperatures so thatthey can be used directly upon removal from the freezer.

Each of the fillings, whether for fruit pies or for donuts, containssugar in a ratio to water about from 0.8-1.5 to 1. The sugar ispredominantly of low molecular weight--substantially dextrose and/orfructose in an amount totalling from about 50-100% of the total sugarcontent. The amount and form of the fruit used in the filling may varywidely.

The fillings preferably contain from about 40-60% fruit, from about20-50% fructose-dextrose syrup, from about 5-25% additional sugar, fromabout 2-7% starch and from about 40-55% water. The fillings may alsocontain about from 2 to 30 p.p.m., preferably about from 3 to 20 p.p.m.,of a quinine salt.

An example of an apple pie filling is:

    ______________________________________                                        Ingredient             Amount                                                 ______________________________________                                        Frozen Apples          50                                                     Dextrose-Fructose Syrup                                                                              30.95                                                  Starch                 2.5                                                    Avicel (Cellulose Gum) 0.5                                                    Dextrose               5.51                                                   Sucrose                10.0                                                   Salt                   .1                                                     Cinnamon               .1                                                     Nutmeg                 .05                                                    50% Citric Acid        .3                                                     ______________________________________                                    

5 p.p.m. of quinine sulfate may be added to the above composition.

In the foregoing composition the frozen apples comprise about 75% water,about 16% sucrose and about 8% fructose, and thus the total sugarcontent is almost 50% and the total water content is almost 47%.

EXAMPLE 2

An apple pie filling can also be made from the following formulation.

    ______________________________________                                        Ingredient              Amount                                                ______________________________________                                        Frozen Sliced Apples    50.00                                                 Dextrose-Fructose Syrup 36.14                                                 Sucrose                 10.04                                                 Starch                  3.00                                                  Cellulose Gel           0.10                                                  Salt                    0.10                                                  Cinnamon                0.10                                                  Nutmeg                  0.10                                                  Low Methoxy Pectin      0.20                                                  Natural Flavor          0.20                                                  Malic Acid              0.02                                                                          100.00                                                ______________________________________                                    

The total sugar content is almost 48%, about 60% of which is acombination of dextrose plus fructose. The total water content is about48 to 50%. The apple filling is substantially noncrystalline at freezertemperatures, and about 5 to about 10 minutes after introduction at roomtemperature from freezer temperatures is spoonable.

EXAMPLE 3

An example of an apple donut filling is as follows:

    ______________________________________                                        Ingredient              Amount                                                ______________________________________                                        (1) Dehydrated Apple Pieces                                                                           11.40                                                 (2) Water               33.34                                                 (3) Dextrose-Fructose Syrup                                                                           50.36                                                 (4) Starch              4.23                                                  (5) Salt                .08                                                   (6) Potassium Sorbate   .08                                                   (7) Cinnamon            .06                                                   (8) Nutmeg              .03                                                   (9) Ascorbic Acid       .02                                                   (10) Citric Acid Solution (50%)                                                                       .40                                                                           100.00                                                ______________________________________                                    

The apple pieces are rehydrated in water (2) at about 140° F.Ingredients (3) through (9) are then mixed until uniform. The hydratedapple pieces are added to the mixture of ingredients (3) through (9),and the resulting mixture is cooked at 195° F. for about 5 to 10minutes. The citric acid solution (10) is then added to the cookedmixture. The pH of the mixture should now be about 3.5 to about 3.7, andcan be adjusted by addition of more acid if not at this level. Themixture is then cooled to 140° F., and then added to donuts or packagedfor freezing.

The total sugar content of the above formulation is about 47%, and thetotal water content is about 48%.

EXAMPLE 4

An example of a donut filling is as follows:

    ______________________________________                                        Ingredient               Amount                                               ______________________________________                                        Dextrose-Fructose Syrup  44.25                                                Starch (Regista)         5.537                                                Lemon Powder             .051                                                 Salt                     .113                                                 Potassium Sorbate        .1                                                   Red Dye No. 40           .0175                                                Cherries RSP, Grade A, Frozen                                                                          49.53                                                50% Citric Acid          .4                                                   ______________________________________                                    

5 p.p.m. of quinine sulfate may be added to the above formulation.

Frozen cherries were in conventional packed form containing five partsfruit to 1 part sucrose. These cherries contain about 70% water and theremainder is almost all fructose.

EXAMPLE 5

Another example of a donut filling is as follows:

    ______________________________________                                        Ingredient              Amount                                                ______________________________________                                        Water                   25.33                                                 Red Dyes                .0085                                                 Dextrose-Fructose Syrup 51.0                                                  Dextrose                6.00                                                  Sucrose                 10.0                                                  Black Raspberry Flavor  .1                                                    Premix                  7.56                                                  ______________________________________                                    

5 p.p.m. of quinine sulfate may be incorporated in the aboveformulation.

The premix in the foregoing formulation contained:

    ______________________________________                                        Sodium Alginate          6.32                                                 Guar Gum                 2.97                                                 Sodium Hexametaphosphate 3.53                                                 Dicalcium Phosphate      2.23                                                 Adipic Acid              8.16                                                 Sodium Benzoate          1.68                                                 Sucrose (Extra Fine)     60.3                                                 Starch                   14.85                                                ______________________________________                                    

EXAMPLE 6

A red raspberry donut filling can be made as follows:

    ______________________________________                                        Ingredient              Amount                                                ______________________________________                                        (1) Sucrose             15.00                                                 (2) Starch              1.4                                                   (3) Guar Gum            .28                                                   (4) Sodium Alginate     .6                                                    (5) Red and Blue Food Dyes                                                                            .05                                                   (6) Sodium Benzoate     .13                                                   (7) Dextrose-Fructose Syrup                                                                           51.0                                                  (8) Flavorings          .05                                                   (9) Water (First Portion)                                                                             21.74                                                 (10) Water (Second Portion)                                                                           8.44                                                  (11) Adipic Acid        .77                                                   (12) Sodium Hexa-Meta-Phosphate                                               (Water Conditioner)     .33                                                   (13) Dicalcium Phosphate Dihydrate                                                                    .21                                                                           100.00                                                ______________________________________                                    

Ingredients (1) through (6) are mixed together until uniform. Thedextrose-fructose syrup (7) is then added slowly to the mixture withagitation. The resulting mixture is then heated to 160° F. Flavorings(8) are added to the heated mixture, which is further mixed until allingredients are completely dissolved. The first portion of water (a),approximately 21.74 which is heated to 140° F., is then added. Thetemperature of the then-resulting mixture is maintained between about145° to 150° F. Ingredients (10) through (13) are then mixed to form aslurry, the water (10), approximately 8.44 being heated to 140° F. Theslurry of ingredients (10) through (13) is then added to the abovemixture maintained at between about 145° F. to 150° F., and the finalformulation is mixed until uniform. The pH of the final formulation isabout 4.1 to about 4.3. The final formulation is cooled, andincorporated into donuts or packaged.

The red raspberry donut filling comprises about 45% water, and about 51%sugar. About 60 to 70% of the total sugar content comprises dextroseplus fructose.

EXAMPLE 7

A Bavarian cream donut filling can be made as follows:

    ______________________________________                                        Ingredient              Amount                                                ______________________________________                                        (1) Water               30.0                                                  (2) Whey Solids (72% Sugars)                                                                          3.75                                                  (3) Titanium Dioxide    .03                                                   (4) Vanilla Shade 330   .015                                                  (5) Starch              4.75                                                  (6) Salt                .2                                                    (7) Sodium Stearyl-2-Lactylate                                                                        .1                                                    (8) Potassium Sorbate   .1                                                    (9) Dextrose-Fructose Syrup                                                                           18.0                                                  (10) Phosphoric Acid (85%)                                                                            .045                                                  (11) Sucrose            13.54                                                 (12) Pudding Emulsion                                                         (See Example 1)         29.44                                                                         100.000                                               ______________________________________                                    

Water (1), at 155° to 160° F., is added to a Norman Mixer, and then atlow speed, is added ingredients (2) through (4). The blender is thenturned to high speed and the ingredients are mixed until dissolved. Atlow speed, ingredients (5) through (8) are then added to the mixture,and, again, after all are added, the mixer is turned to high speed untilall ingredients are dissolved. At low speed, the remaining ingredients(9) through (12) are added, and then mixed at high speed for fiveminutes. The resulting mixture is then cooked at 215° to 225° F. Thecooked mixture is then cooled to 110° F. to 120° F. prior to packagingor incorporation into donuts. The mixture, whether packaged or indonuts, should be held at room temperature (72° F.) for at least 4 hoursbefore being placed in a freezer.

The above formulation comprises about 50% water, and about 36% sugar.The fat content is about 8%.

EXAMPLE 8

Another cream donut filling can be made as follows:

    ______________________________________                                        Ingredient              Amount                                                ______________________________________                                        (1) Water               25.3                                                  (2) Dextrose-Fructose Syrup                                                                           36.7                                                  (3) Bettercreme Premix* 2.22                                                  (4) Sucrose             10.6                                                  (5) Salt                0.14                                                  (6) Polysorbate         .27                                                   (7) Hexaglyceryl Distearate                                                                           .10                                                   (8) Hard Butter         19.65                                                 (9) Soybean Oil         4.89                                                  (10) Potassium Sorbate  1.0                                                   (11) Artificial Flavoring                                                                             .03                                                                           100.00                                                ______________________________________                                         *Contains .26 methocel, 1.67 soy protein concentrate, .04 xantham gum anf     .55 dextrose.                                                            

Water (1), the dextrose-fructose syrup (2) and the bettercreme premix(3) are mixed. The mixture is heated to 180° F., during which heatingingredients (4) through (7) are added. The mixture is heated at 180° F.for five minutes, and then removed from heat and rapidly cooled to about145° F. to about 155° F. Hard butter (8) and soybean oil (9) are thenadded, and potassium sorbate (10). The mixture is mixed for threeminutes and then flavoring (11) is added. The mixture is homogenizedfirst at 3000 psi, and then at 500 psi. It is then cooled.

The above formulation comprises about 36% water, about 37% sugar, andabout 24% fat.

EXAMPLE 9

Another example of a doughnut filling is specified below:

    ______________________________________                                        Ingredients             Amount                                                ______________________________________                                        Water                   23.33                                                 Red Dyes                0.0085                                                Dextrose-Fructose syrup 51.00                                                 Dextrose                16.00                                                 Black Raspberry flavor  0.10                                                  Premix                  7.56                                                  5 p.p.m. of quinone sulfate is incorporated in the above formula-             tion. The specified premix contains:                                          Sodium alignate         6.32                                                  Guar gum                2.97                                                  Sodium hexametaphosphate                                                                              3.53                                                  Dicalcium phosphate     2.23                                                  Adipic Acid             8.16                                                  Sodium benzoate         1.68                                                  Sucrose (Extra fine)    60.30                                                 Starch                  14.85                                                 ______________________________________                                    

The foregoing fillings are made by conventional techniques. For example,the cherry donut filling was made by first adding the dextrose-fructosesyrup to a kettle. The starch (or other thickener) was mixed in withmedium agitation until a uniform mixture was obtained. The lemon powder,salt, potassium sorbate and red dye were added and the mixture wasstirred until uniform. The cherries were defrosted and ground in a FritzMill with an 11/16" screen and added to the kettle. The formulation wascooked by raising its temperature to 195° and maintaining it at thatpoint for 5-10 minutes. The citric acid solution, and the quinine salt,if added, were then added and the product was cooled at 140° F. The pHwas maintained at 3.5-3.7.

EXAMPLE 10

Fruit may be added to all of the above formulations as desired. Further,the added fruit may be infused with solutes to control its wateractivity, i.e., to keep it at about 0.45 to about 0.65. For example,commercially available raisins, such as sultana, select, midget, goldenor muscatel, may be infused by first pricking the raisins and thenplacing the pricked raisins in a warm bath of high fructose corn syrup(approximately 40 to 90% fructose, the corn syrup having sugar solidsbetween about 70 to 80%). While the pricked raisns are in this bath,water is extracted from the raisins. The raisins are removed from thebath after being infused, and excess syrup is removed from the surfaceof the raisins by spin-drying. The raisins may then be lightly coatedwith an oil, such as cottonseed, corn or palm, and preferably with asaturated oil such as coconut, babasu or saturated corn, cottonseed, andpalm.

Specifically, about 100 lbs. of raisins are passed through a prickingmachine, which imparts 2 or 3 pricks to each raisin. The pricked raisinsare then placed into a 500 lb. bath of high fructose syrup, havingbetween about 70 to about 80% brix. The mixture is then heated to 150°F.

The raisins are kept suspended in the bath by slow mixing. An aircurrent is sent through the bath to aid in keeping the raisins suspendedin the bath, and to aid in the extraction of water from the raisins. Theair current helps to maintain the brix of the syrup by aiding inextraction of water from the raisins. The rate of water extraction fromthe raisins is about equal to the rate of evaporation of water from thesyrup bath. This operation is continued for about 8 to about 18 hours.

At the end of the bathing period, about 250 lbs. of fresh syrup isadded, and mixed into the raisin bath to lower the viscosity thereof.The raisins are then removed from the bath by centrifuging in a basketcentrifuge or a continuous decanter centrifuge, the separated syrupbeing separately recovered.

The infused raisins are then re-suspended in about 500 lbs. of saturatedvegetable fat at 150° F., and mixed therewith using a high speed stirrerto produce heavy turbulence. This oil bath will remove any syrupsticking to the surface of the raisins.

The raisin-vegetable fat slurry is then centrifuged in a basketcentrifuge or a continuous decanter centrifuge to separate the raisinsfrom the vegetable fat. The fat is separately recovered for re-use.

Alternatively, the pricked raisins may be placed in a hot bath offructose-containing syrup, at about 220° F. to 225° F., for a very shortperiod of time, up to about 5 minutes, which will induce the removal ofwater from the pricked raisins by causing evaporation of the water fromthe raisins with consequent swelling thereof. The raisins and bath arethen cooled to about 150° F., and maintained at that temperature forabout a few hours, perhaps 1 to 2. As a second alternative, a suddenvacuum may be applied to the 150° F. bath of pricked raisins andfructose containing syrup, which vacuum conditions will induce removalof water from the pricked raisins and infusion of such raisins withsugars from the syrup bath. The vacuum conditions should be maintainedfor a few minutes or for a sufficient period of time to permit swellingof the raisins. These two alternatives eliminate the need forcirculation of air through the raisin containing bath and also reducethe requisite period of infusion time.

The resulting raisins will have a water activity of between about 0.50to about 0.55, and are soft. Further, in that the water content of theraisins is lowered, the raisins of this invention may be incorporatedinto cereals without substantially altering the water activity of thecereal flakes, which is also low. In present applications, the wateractivity of the flakes is raised upon incorporation of raisins havingwater activity of about 0.75, which incorporation produces soggy flakes.However, presently used techniques to lower the water activity ofraisins result in hard, and commercially objectionable raisins.

Other fruit, of course, can be similarly infused. For example, dates,prunes, apricots, apples, peaches, pineapple, cherries, citron, amongothers, may be similarly treated. Furthermore, the infusion and loweredwater activity may be achieved with solutes other than sugars, such aspropylene glycol, glycerine and polyhydric alcohols such as sorbitol.

EXAMPLE 11

A newburg sauce can be made by the technique of this invention to besold separately or with shell fish, such as lobster or crab. The fishmay be treated to lower its water content by infusing it withstabilizing solutes to make it microbiologically stable at roomtemperature. However, since the product is kept frozen and can be usedpromptly after removal from the freezer, the requirements formicrobiological stability are not as rigid as for conventional products.

The newburg sauce comprises about from 30 to 40% water, sugar in a ratioto water of about from 11.5 to 1, and about from 5 to 30% fat (saturatedor unsaturated). The sugar content preferably includes about from 10 to40% fructose, and the fructose plus dextrose content is about from 75 to100% of the total sugar. The sauce also contains milk products (fromwhole and/or dry milk), salt, a stabilizer such as starch, andflavoring. In addition to milk products, other dairy products such aseggs or egg yolks may be added. And fats beyond those found in milk maybe used, particularly unsaturated or partially saturated fats, such asmargarine. The sauce may contain any of a number of other standardingredients, each in conventional amounts which can be varied inaccordance with known techniques.

The formulation for a crab newburg sauce follows.

    ______________________________________                                        Ingredient               Amount                                               ______________________________________                                        (1) Margarine            3.06                                                 (2) Egg Yolk             3.33                                                 (3) Lemon Juice Concentrate                                                                            .22                                                  (4) Whole Milk (87.34% Water)                                                                          39.07                                                (5) Corn Starch          1.89                                                 (6) Salt                 1.11                                                 (7) Non-Fat Dry Milk     6.88                                                 (8) Dextrose             31.11                                                (9) Fructose-Dextrose Syrup                                                                            13.33                                                                         100.00                                               ______________________________________                                    

The product contained 36.92% water and 40.57% sugar (3.97% fructose,35.84% dextrose and 0.75% higher sugars). The milk products wouldcontribute about an additional 5% sugar, but in the form of lactosewhich contributes comparatively little to lowering the osmotic pressure.

The procedure for making this product is to dissolve the corn starch (5)and dry milk (7) in the whole milk (4) and add this to the meltedmargarine (1) and salt (6). This is heated and stirred until the mixturethickens. The egg (2) and lemon (3) are mixed and stirred into thethickened mixture. Infused crab (about from 30 to 40% of the totalformulation) is added, with flavoring as desired, i.e., dry sherry wineand red pepper. The product is cooked for three to four minutes and thesugars (8) and (9) are added and mixed well for ten minutes.

The newburg sauce had a penetrometer value of 14.9 mm. A conventionalfrozen Alaska King Crab-Newburg Sauce (Stauffers) tested under the sameconditions was too hard to give a measurable penetrometer reading.

Other sauces such as thermidor, bernaise, hollandaise and cheese may bemade by the foregoing technique.

EXAMPLE 12

A yogurt type product, an acidophilus pudding, was made to have theproperties of the pudding described in Example 12.

The acidophilus pudding comprises about from 25% to 40% water, sugar ina ratio of water from 2-1:1, and about from 3 to 15% fat. The amount offructose and dextrose total about 50 to 100% of the sugar content.

A suitable formulation is:

    ______________________________________                                        Ingredient             Amount                                                 ______________________________________                                        (1) Pudding emulsion   50.00                                                  (2) Dextrose           32.50                                                  (3) Sodium Alginate    .20                                                    (4) Fructose-Dextrose Syrup                                                                          15.00                                                  (5) Lactobacillus Acidophilus Culture                                                                2.00                                                   (6) Calcium Chloride (10% sol'n)                                                                     .26                                                    (7) Butter Milk Flavor .04                                                                           100.00                                                 ______________________________________                                    

The pudding emulsion (1) used as an ingredient was the same as thatdescribed in Example 12.

The product was made by premixing the dextrose (2), syrup (4) and sodiumalginate (3), adding it to the pudding emulsion (1) at 150° F., coolingto 40° F. and adding the remaining ingredients (5) through (7). Itcomprised 28% water and 54.75% sugar.

The product was frozen overnight and immediately upon removal was foundto be spoonable, whereas a conventional yogurt (Dannon) was hard andrequired defrosting before eating.

EXAMPLE 13

A gelatin-type pudding was made to have the properties of maintainingits texture at freezer temperatures and being microbiologically stableat room temperature.

The product comprises about from 40 to 50% water, sugar in a ratio towater about from 1-1.5 to 1, and a gel former. The sugar is of lowmolecular weight--substantially dextrose and/or fructose in an amounttotaling about from 75 to 100% of the sugar content.

An example of a formulation is

    ______________________________________                                        Ingredient           Amount                                                   ______________________________________                                        (1) Water            49.40                                                    (2) Dextrose         50.00                                                    (3) Sodium Alginate  .25                                                      (4) Color            .05                                                      (5) Flavoring        .05                                                      (6) Calcium Chloride (10% sol'n)                                                                   .25                                                                           100.00                                                   ______________________________________                                    

The product was made by premixing the dextrose and sodium alginate andadding it to the water which was heated to 150° F., after which theremaining ingredients were added.

The product was placed in a freezer overnight at -7° F. and immediatelyupon removal was spoonable, with a penetrometer reading of 10.3 mm. Aconventional gelatin-type pudding (Jell-O brand) was hard and gave areading of 0.7 mm under the same conditions.

EXAMPLE 14

A yogurt type product, an acidophilus pudding, made in accordance withthe present invention is useful as a ready-to-eat convenience food whichcan be packaged in any conventionally used container for storage in afreezer; the pudding retains its soft texture at freezer temperature andis microbiologically stable at room temperature. Unlike canned puddings,the pudding of this invention does not require sterilization andexpensive packaging and unused portions may be left in the refrigerator,or even at room temperature, for subsequent use. And, unlikeconventional frozen puddings, the present pudding does not crystallizeand harden with consequent loss of texture, nor is the inconvenience ofdefrosting necessary before the pudding can be eaten.

The acidophilus pudding comprises about from 25% to 45% water, sugar ina ratio of water from 2-1:1, and about from 3 to 15% fat. The amount offructose and dextrose total about 50 to 100% of the sugar content. Aquinine salt, up to about 125 p.p.m., may also be added.

A suitable formulation is:

    ______________________________________                                        Ingredient           Amount                                                   ______________________________________                                        (1) Pudding emulsion 50.00                                                    (a) water               23.93                                                 (b) polysorbate 60      .15                                                   (c) guar gum            .05                                                   (d) sorbitan monostearate                                                                             .10                                                   (e) sodium caseinate    .65                                                   (f) dextrose            .50                                                   (g) sucrose             11.10                                                 (h) hard butter         4.00                                                  (i) coconut oil         9.5                                                   (j) potassium sorbate   .02                                                                           25.77                                                 (2) Dextrose         32.50                                                    (3) Sodium Alginate  .20                                                      (4) Fructose-Dextrose Syrup                                                                        15.00                                                    (5) Lactobacillus Acidophilus Culture                                                              2.00                                                     (6) Calcium Chloride (10% sol'n)                                                                   .26                                                      (7) Butter Milk Flavor                                                                             .04                                                                           100.00                                                   ______________________________________                                    

The pudding emulsion (ingredients (a) through (j)) is a conventionalproduct made by heating the water (a) to 140° F., adding the remainingingredients, heating the solution to 155° to 160° F., homogenizing intwo steps at 7000 and 500 psi and cooling to 34°-38° F.

The product was made by premixing the dextrose (2), syrup (4) and sodiumalginate (3), adding it to the pudding emulsion (1) at 150° F., coolingto 40° F., and adding the remaining ingredients (5) through (7), and thequinine salt, if any. It comprised 28% water and 54.75% sugar.

The product was frozen overnight and immediately upon removal was foundto be spoonable, whereas a conventional yogurt (Dannon) was hard andrequired defrosting before eating.

Fruit may be added to the yogurt pudding product, which fruit may beinfused with solutes. Suitable fruit would include strawberries,cherries, blue berries and raspberries, among others. Approximately 2 toabout 15% of the pudding product may be such added fruit.

EXAMPLE 15

A cocktail sauce for shrimps was made to have the characteristics ofremaining edible at freezer temperature and of being microbiologicallystable at room temperature. The shrimps themselves may be made inaccordance with the technique of infusing fish products with a highsolutes contents to impart microbiological stability and tenderness atfreezer temperatures.

The sauce of this invention comprises about from 35 to 45% water, sugarin a ratio to water of about from 1-1.5:1. The sugar comprisessubstantially dextrose and fructose as 75 to 100% of the total sugarcontent. The fructose content may be about from 10 to 30% of the sugarcontent. Further, about from 30 to 70 p.p.m. of a quinine salt may beadded. In addition, conventional ingredients such as ketchup (or othertomato product), horseradish, salt and flavoring are added.

A sauce of the following composition was made.

    ______________________________________                                        Ingredient         Amount                                                     ______________________________________                                        (1)  Ketchup           41.877                                                 (2)  Water             10.10                                                  (3)  Horseradish       4.90                                                   (4)  Starch (Instant)  .75                                                    (5)  Lemon Juice Concentrate                                                                         .31                                                    (6)  Salt              1.92                                                   (7)  Black Pepper      .003                                                   (8)  Hot Sauce         .27                                                    (9)  Dextrose          23.92                                                  (10) Fructose-Dextrose Syrup                                                                         15.95                                                                         100.00                                                 ______________________________________                                    

50 p.p.m. of quinine sulfate may be added to the above composition.

The ketchup has about 68.0% water and 12% sugar--such as sucrose. Thesauce is made by mixing together ingredients (1) through (8) untiluniform. The mixture is then heated to 160° F. and held at thattemperature while mixing in the dextrose (9) and syrup (10) at mediumspeed for 10 minutes. Three parts of the sauce to one part of treatedshrimp are mixed together for the final product.

The shrimp may be treated to lower its moisture content below 50% and toadd solutes comprising sugars, polyhydric alcohols and salts to lowerthe water activity of the shrimp to 0.90 and below, i.e., to 0.75. Thiscan be carried out by cooking or subsequently immersing the shrimp in astabilizing solution having a concentration of water soluble compoundssufficiently high to effect the desired transfer of solute and loweringof water activity--usually under an elevated temperature and pressure.For example, in one procedure the shrimps were placed in the followingsolution, which was brought to boiling temperature and then let stand atroom temperature overnight.

    ______________________________________                                        Ingredient       Amount                                                       ______________________________________                                        Water            47.4                                                         Propylene Glycol 44.3                                                         Sodium Chloride  7.4                                                          Potassium Sorbate                                                                              0.9                                                          ______________________________________                                    

These shrimps were placed in the freezer overnight and when removed weresoft and ready to eat. An alternative procedure is to use the sametechnique with a shrimp flavored fructose-dextrose syrup having about 5to 10% salt.

The cocktail sauce had a penetrometer reading of 22.4 mm. A conventionalfrozen cocktail sauce (Kitchens Of The Oceans, Inc.-Dearfield Beach,Fla.) tested under the same conditions gave a penetrometer value of 6mm.

The effect of the quinine salt addition in the above example is areduction in the sweetness of the food product as perceived uponingestion of the foodstuff. In many cases, the decreased perception ofsweetness associated with the quinine-imbued food product is on theorder of 50% of that of the unmodified composition. Addition of quininesubstances to food products to lessen the perceived sweetness of suchcompounds is postulated to be achieved through masking of the excessivesweetness occasioned by the sugar through the inherent bitterness of thequinine substance. It is further believed that this bitterness reducesthe duration of perceived sweetness by altering the manner in which thesweetness of the sugar is physiologically perceived. This theory isoffered solely by means of explanation, however, and is not intended tolimit the scope of the above invention exclusively to this theory.

EXAMPLE 16

Puddings made in accordance with the present invention are useful as aready-to-eat convenience food which can be packaged in anyconventionally used container for storage in a freezer; the puddingretains its soft texture at freezer temperature and is microbiologicallystable at room temperature. Unlike canned puddings, the pudding of thisinvention does not require sterilization and expensive packaging andunused portions may be left in the refrigerator, or even at roomtemperature, for subsequent use. And, unlike conventional frozenpuddings, the present pudding does not substantially crystallize withconsequent loss of texture, nor is the inconvenience of a long period ofthawing necessary before the pudding can be eaten.

The puddings of this invention generally comprise an oil-in-wateremulsion having about from 30 to 40% water, sugar in a ratio to water of1-1.5 to 1 and about from 15 to 25% fat. When the sugar does not containfructose and the fat is saturated, the product tends to a somewhatcohesive consistency and the sugar to water ratio is maintained towardthe upper range. The amount of dextrose plus fructose is preferablyabout 70 to 100% of the sugar content. The use of unsaturated fats, suchas soybean oil, would be desirable for flow and nutritional properties.Minor amounts of conventional stabilizers, emulsifiers and flavors arealso used. Further, about from 10 to about 30 p.p.m. of a quinine saltmay be added.

A pudding was made from the following ingredients in the indicatedamounts.

    ______________________________________                                        Ingredient         Amount                                                     ______________________________________                                        (1) Pudding emulsion                                                                             66.29                                                      (a) water             31.72                                                   (b) polysorbate 60    .20                                                     (c) guar gum          .07                                                     (d) sorbitan monostearate                                                                           .13                                                     (e) sodium caseinate  .86                                                     (f) dextrose          .66                                                     (g) sucrose           14.72                                                   (h) hard butter       5.30                                                    (i) coconut oil       12.60                                                   (j) potassium sorbate .03                                                                           66.29                                                   (2) Dextrose       33.14                                                      (3) Sodium Alginate                                                                              .23                                                        (4) Vanilla Flavor .11                                                        (5) Calcium Chloride                                                             (10% Solution)  .23                                                                           100.00                                                     ______________________________________                                    

Quinine sulfate may be added to the above composition in the amount of15 p.p.m.

The pudding emulsion (ingredients (a) through (j)) is a conventionalproduct made by heating the water (a) to 140° F., adding the remainingingredients, heating the solution to 155° to 160° F., homogenizing intwo steps at 7000 and 500 psi and cooling to 34°-38° F. The puddingformulation of this invention was made by premixing the dextrose (2) andsodium alginate and adding them to the standard pudding emulsion at 150°F., the remaining ingredients, (4) and (5), and quinine sulfate, if any,are then added.

The product had a slightly elastic character and at -7° F. apenetrometer value of 29.3 mm, compared to a commercially availablepudding (Rich's Chocolate Pudding) which gave a penetrometer reading of1.3 mm. The water activity of the pudding averaged 0.852 at 72° F.

EXAMPLE 17

A gelatin-type pudding was made to have the properties of maintainingits texture at freezer temperatures and being microbiologically stableat room temperature.

The product comprises about from 40 to 50% water, sugar in a ratio towater about from 1-1.5 to 1, and a gel former. The sugar is of lowmolecular weight--substantially dextrose and/or fructose in an amounttotaling about from 75 to 100% of the sugar content.

An example of a formulation is

    ______________________________________                                        Ingredient           Amount                                                   ______________________________________                                        (1) Water            49.40                                                    (2) Dextrose         50.00                                                    (3) Sodium Alginate  .25                                                      (4) Color            .05                                                      (5) Flavoring        .05                                                      (6) Calcium Chloride (10% sol'n)                                                                   .25                                                                           100.00                                                   ______________________________________                                    

The product was made by premixing the dextrose and sodium alginate andadding it to the water which was heated to 150° F., after which theremaining ingredients were added.

The product was placed in a freezer overnight at -7° F. and immediatelyupon removal was spoonable, with a penetrometer reading of 10.3 mm. Aconventional gelatin-type pudding (Jell-O brand) was hard and gave areading of 0.7 mm under the same conditions.

EXAMPLE 18

A microbiologically stable cake batter and cake and other bakeryproducts were made which retain their characteristic texture at freezertemperature. The cake batter is suitable for industrial and home usewhere stable storage is an important factor. The batter can be kept in afreezer and is always ready for use. The cake of this invention isparticularly suited for the expanding convenience frozen food market. Itcan be cut and served promptly upon removal from the freezer. The cake,of course, can be made with fillings and toppings described above whichlikewise retain a soft texture and are microbiologically stable.

The cake batter comprises about from 20 to 30% water, sugar in a ratioto water of about from 1-1.5:1, and preferably about from 2.5 to 10%fat, and up to 25% fat. The sugar preferably includes fructose in anamount about from 10 to 40% based on the sugar content with theremainder being substantially dextrose (50-100%). The type of fat can bevaried widely between saturated and unsaturated depending on the type ofcake and texture desired. An unsaturated fat will provide superior flowand nutritional properties. Other conventional ingredients are used intheir normal proportions such as egg whites, nonfat milk solids, flour,emulsifiers or softeners such as glyceryl monostearate, salt,preservative, coloring and flavoring.

A cake batter was made from the following:

    ______________________________________                                        Ingredient         Amount                                                     ______________________________________                                        (1)  Water             15.0                                                   (2)  Egg White (88% water)                                                                           8.75                                                   (3)  Sugar (12x)       8.75                                                   (4)  Dextrose          18.75                                                  (5)  Fructose-Dextrose Syrup                                                                         15.0                                                   (6)  Tenderex emulsifier                                                                             1.4                                                    (7)  Baking Powder     1.3                                                    (8)  Vegetable Oil     2.5                                                    (9)  Vanilla           .2                                                     (10) Salt              .72                                                    (11) Coloring          .13                                                    (12) Nonfat milk solids                                                                              2.5                                                    (13) Cake Flour        25.0                                                                          100.00                                                 ______________________________________                                        043139670540x

The water content of the batter is 27.67% and the sugar content is38.15% (fructose 4.47%, dextrose 24.06% and other sugars, 9.6%).

The water (1), egg whites (2), and sugars (3 through 5) are mixedthoroughly. The emulsifiers (6), baking powder (7), vegetable oil (8)and vanilla (9) are added and mixed in until uniform. The remainingingredients (10 through 13) are then mixed in.

The batter was frozen and then tested on a penetrometer; it had a valueof 19.8 compared to a conventional batter which gave a reading of 4.1. Acake made from this batter was frozen and it gave a penetrometer readingof 6.9 compared to a value of 4.2 for a conventional cake. The cake hada moisture content of 25.2%

The cake was topped with a butter cream made by the procedure of Example22. The finished cake was placed in the freezer for a day and thenremoved. The topping and cake retained their texture and could be eatenimmediately.

EXAMPLE 19

A further formulation was developed for a cake batter which wasparticularly adapted for sale from supermarket freezers for the ultimateconsumer who would bake and consume the product. This batter hasexcellent flow properties at freezer temperatures. It can be usedimmediately upon removal from the freezer and then whatever batterremains can be returned to the freezer for storage. The product lacksconventional chemicals, preservatives, and emulsifiers found in cakessince the batter is designed for use by the ultimate consumer who willmake and, without any great interval of time, consume the cake. Thebatter of this formulation, has the additional optional advantage ofmaking a cake which will retain its soft and edible texture at freezertemperature. This batter is also suitable to make other products, suchas pancakes and the like.

The batter comprises about from 20 to 40% water, preferably from 25 to30% water, sugar in a ratio to water of about from 1-1.5:1, and aboutfrom 5 to 25% fat, preferably about from 8 to 12% fat. The sugar contentpreferably includes fructose in an amount about from 10 to 40%, with theremainder being substantially dextrose, i.e. about 50 to 100% of theremainder.

The batter formulation was as follows:

    ______________________________________                                        Ingredient         Amount                                                     ______________________________________                                        (1)  Water             10.3                                                   (2)  Egg White (88% Water)                                                                           10.0                                                   (3)  Dextrose          9.7                                                    (4)  Fructose-Dextrose Syrup                                                                         30.0                                                   (5)  Baking Powder     2.0                                                    (6)  Vegetable Oil     10.0                                                   (7)  Vanilla           .1                                                     (8)  Salt              .4                                                     (9)  Nonfat Milk Solids                                                                              2.5                                                    (10) Cake Flour        25.0                                                                          100.0                                                  ______________________________________                                    

The water content of the batter is 25.4% and the sugar content is 31%(fructose 8.95%, dextrose 20.35% and other sugars 1.7%). The product wasmade by the procedure of Example 7. The batter was frozen and thentested for its flow properties with the following results (obtained atthe indicated temperatures): 190 ml. at 1 minute (10° F.), 425 ml. at 3minutes (20° F.), 480 ml. at 5 minutes (22° F.) and 575 ml. at 10minutes (28° F.).

EXAMPLE 20

A milk mate product was prepared in accordance with this invention. Itis adapted to be maintained in a freezer without hardening so that uponremoval it can be mixed immediately and readily with milk. Since themilk mate remains soft, it can be spooned into milk and stirred toprepare a thick drink. The milk mate can be formulated with a vitaminmix which is stabilized by maintaining the product in the freezer.

The milk mate product is an oil-in-water emulsion comprising about from25 to 40% water, sugar in a ratio to water of about from 1-1.5:1, andfrom about 10 to 25% fat. The fat content is preferably at least 50% andup to 100% unsaturated to provide better flow properties and greaternutrition. The sugar preferably comprises some fructose such as aboutfrom 15 to 65% of the total sugar content, and the amount of fructoseplus dextrose equals about from 50 to 100% of the sugar. A minor buteffective amount of vitamins in any standard mix may also be added inaddition to conventional ingredients such as: flavoring (cocoa,vanilla), emulsifiers, salt and stabilizers.

The milk mate product can be mixed in varying amounts with milk, forexample, about from 20 to 100 parts of milk mate to 200 parts of coldmilk.

An example of a milk mate product is:

    ______________________________________                                        Ingredient            Amount                                                  ______________________________________                                        (1)     Water             21.26                                               (2)     K.sub.2 HPO.sub.4 .14                                                 (3)     Sodium Acid Pyrophosphate                                                                       .02                                                 (4)     Soy Protein Isolate                                                                             .50                                                 (5)     Sucrose           20.96                                               (6)     Dextrose-Fructose Syrup                                                                         30.05                                               (7)     Cocoa             6.99                                                (8)     Salt              .50                                                 (9)     Polysorbate 60    .30                                                 (10)    Sodium Stearoyl-2 Lactylate                                                                     .30                                                 (11)    Mono and Di-Glycerides                                                                          .40                                                 (12)    Soybean Oil       17.97                                               (13)    Potassium Sorbate .10                                                 (14)    Vanilla           .01                                                 (15)    Color             .20                                                 (16)    Vitamin Mixture   .30                                                                           100.00                                              ______________________________________                                    

This product has 30.04% water (including the water from the syrup andvitamin mix) and 42.30% sugar. The vitamin mixture was 2/3 water and theremainder a mixture of vitamins A, B₁, B₂, B₆, C, D and E.

The procedure to make the milk mate was as follows: Melt the emulsifiers(9-11) in a container and add them to the soybean oil which was heatedto 120° F.--and hold until ready to use. Heat the water to 150° F. in akettle and add ingredients 2 through 8. Add the oil-emulsifier blend tothe remaining ingredients and mix for one minute. Homogenize at 3000 and500 psi and cool to 40° F.

The product has a water activity of 0.88, measured at 72° F. The productflowed readily after storage in a freezer. The flow test results were:55 ml. in one minute, 230 ml. in 5 minutes and 365 ml. in 15 minutes--bywhich time the product reached 16° F.

The product mixed well with cold milk immediately upon removal from thefreezer. A drink was made with 30 gms. of the milk mate and 210 gms.cold milk. The flavor and body were good, and remained so after beingheld at 40° F. for four days.

EXAMPLE 21

A non-dairy shake similar to a milk shake was prepared which at freezertemperature was free flowing and soft both before and after whipping.Moreover, it could be whipped without first defrosting it. The shake canbe made with a variety of flavors and like the other products of thisinvention is microbiologically stable.

The shake comprises about from 35 to 45% water, sugar in a ratio towater of 1-1.5:1, and 3 to 10% fat. The sugar comprises a substantialamount of fructose and based on the total sugar content, the fructosecontent is about from 15 to 65%, preferably 20 to 50%. The remainingsugar is substantially dextrose, i.e., 50 to 100% of the remainingsugar, preferably the total amount of fructose plus dextrose is aboutfrom 75 to 100% of the sugar content. The fat content is preferablyabout from 50 to 100% unsaturated. The product also contains a wheyprotein concentrate or other protein concentrate to improve whippingproperties and nutritional values, conventional amounts of stabilizers,such as xanthan gum or cellulose esters, salts, emulsifiers, andflavoring are also used.

The following is a suitable formulation for a shake:

    ______________________________________                                        Ingredient             Amount                                                 ______________________________________                                        (1)    Water               30.00                                              (2)    High Fructose - Dextrose Syrup                                                                    52.29                                              (3)    Xanthan gum         .04                                                (4)    Methocel 65 HG      .26                                                (5)    Sucrose             1.87                                               (6)    Dextrose            2.40                                               (7)    Whey protein concentrate                                                                          8.00                                               (8)    Polysorbate 60      .28                                                (9)    Hexaglyceryl Distearate                                                                           .10                                                (10)   Soybean Oil         4.50                                               (11)   Lecithin            .10                                                (12)   Salt                .10                                                (13)   Vanilla             .05                                                (14)   Strawberry Flavor   .01                                                                           100.00                                             ______________________________________                                    

The product has a total water content of 42.29% and a sugar content of46.39% (22% fructose, 20.4% dextrose and 3.99% other sugars, based onthe total composition).

The product is made by mixing the syrup (2) with cold water (1) andadding in a premix of ingredients 3 to 5 with stirring until completelydissolved. The solution is heated to 180° F. and ingredients 6 through 9are added and dissolved, after which the solution is held at thattemperature to 5 minutes. A warmed blend of the soybean oil and lecithinare added and then the remaining ingredients, and mixing is continuedfor one minute. The product is homogenized at 3,000 and the 500 psi andfinally cooled to 40° F.

The product was placed in a freezer for 24 hours and upon removal wasfound to remain very fluid--it has a flow rate of 600 ml. in 30 seconds.

The product after whipping also had excellent flow properties at freezertemperatures--460 ml. after one minute, 545 ml. after three minutes. Aconventional milk shake (McDonald's) was tested under the sameconditions but failed to flow at all over a fifteen minute period. Whendextrose was substituted for the high fructose-dextrose syrup in theformulation of this example the whipped product at 5° F. would not floweven after 15 minutes. But when one-half of the syrup was replaced by anequal weight of dextrose, the whipped product showed some flow--up tofive minutes no flow, 25 ml. after 10 minutes, 35 ml. after 12 minutesand 60 ml. after 15 minutes.

EXAMPLE 22

A group of useful products made in accordance with this invention is theoil-in-water emulsion based material used for preparing butter creams,whipped creams, shakes, coffee lighteners, and the like. Butter cream,which can be used as a topping and/or filling for a confectionaryproduct, is typical in several respects of this class of products andthe manner in which the problems raised by this type of product havebeen overcome can readily be adapted to similar types of products.

The conventional butter cream used as a topping or filling by the bakingindustry is essentially made of 10-35% shortening, 40-60% sugar, 2-12%water and 1-2% milk powder and/or other emulsions. The creams have poorstorage capability and cannot be maintained long at room temperature oreven under refrigerated conditions for too long. Because of the inherentlimitations in the basic ingredients in the system it is not feasible towhip in the required amount of air to get the desired mouth feel andtexture. Regular butter cream with a specific gravity of 0.6 to 0.75leaves a greasy feeling in the mouth. Another defect of the buttercream, is the excessive sweetness due to the very high percentage ofsugar in the water phase of the product. The high sugar to water ratioalso causes a sandy or gritty mouth feel. Butter creams are used in manytypes of confectionary products which are stored at freezer or retemperatures, but when a cake decorated with butter cream is frozen, thebutter cream becomes hard and has a tendency to crack, peel off, andlead to slipping when used between layers of cake. Similar problems areencountered with conventional butter creams at refrigeratortemperatures. A cake with butter cream, when subjected to a normal roomtemperature of about 70° F. leads to weeping and sagging of the buttercream.

The butter cream, made according to this invention, does not have theabove mentioned limitations. The following are some of the features ofthis product:

It is an oil-in-water type emulsion and can be pasteurized, unlike theconventional butter cream;

The product can be whipped to a specific gravity of about 0.3 to 0.4 andhas a very desirable mouth feel and texture;

The whipped product has almost 50% less calories per unit volume becauseof its lower specific gravity compared to the regular butter cream soldin the trade;

The cost of the whipped product per unit volume is also comparably lessthan the conventional butter cream;

The product made according to this invention has enhanced stabilityagainst microbiological spoilage even when stored at room temperatureduring the normal shelf life of the baked item, because of the highosmotic pressure exerted by the sugar blends used at the specificconcentration in the water phase;

Unlike ordinary butter cream, the consistency of this product can beadjusted by judicious blending of oils so that it can be pumped andwhipped in a continuous aerator;

The product's flexibility in consistency also in advantageous inenabling the product to be shipped in tank wagons, which leads tosubstantial savings in unit packaging and handling;

The type and amount of fat and the sugar blend in this product lead to aproduct with a marshmallowy texture;

The formulation is compatible with the incorporation of proteinconcentrate which contains 5-6% crude fiber, which results in anincrease in nutritional value in the product and gives special flavorand texture to the product;

The product has the flexibility of permitting replacement of up to 60%of the saturated fat with polyunsaturated fat where special dietaryrequirements are necessary;

An outstanding feature of the product is that it stays essentiallyunfrozen or spoonable when used as a filling or topping in a frozenbaked product. This keeps the product in a ready-to-eat texture even inthe freezer. This also eliminates the normal cracking or peeling of thebutter cream in the freezer, and prevents the normal moisture transferbetween the cake and its filling which causes sogginess and provides amedia for microbial growth after thawing;

The product may be made completely of ingredients of vegetable originbut, if desired, there is flexibility for usage of ingredients of animalorigin; and

Since the butter cream remains fluid at freezer temperature it can beimmediately handled and whipped, unlike conventional formulations whichare first brought up to room temperature, then whipped, and finallybrought back down to refrigerator or freezer temperatures.

The butter cream is an oil-in-water emulsion comprising about from 25 to45% water, preferably 30-40% water, sugar in a ratio to water of aboutfrom 1-1.5:1 and about from 10 to 30% fat. At the higher ratios,particularly of fructose a less firm product is obtained which is lesssuited as a topping but may be used as a filling, i.e. in an eclair. Thesugar preferably comprises some fructose, usually in an amount aboutfrom 15 to 65% based on the total sugar used. The remainder of the sugaris at least substantially dextrose, i.e. from at least about 50% up toall of the remaining sugar, preferably the total amount of fructose plusdextrose is about from 75 to 100% of the sugar content. The fatpreferably contains about from 10 to 60% unsaturated or partiallyunsaturated fat. Minor amounts of other ingredients are used in aboutconventional amounts, i.e. protein concentrate, salt, emulsifier,stabilizer and flavoring.

An example of a useful formulation follows.

    ______________________________________                                        Ingredient           Amount                                                   ______________________________________                                        (1)     Water            25.32                                                (2)     Dextrose-Fructose Syrup                                                                        36.72                                                (3)     Xanthan Gum      .04                                                  (4)     Sucrose          .26                                                  (5)     Methocel 65 HG   .26                                                  (6)     Soy Protein concentrate                                                                        1.67                                                 (7)     Dextrose         10.57                                                (8)     Salt             .14                                                  (9)     Polysorbate 60   .28                                                  (10)    Hexaglyceryl Distearate                                                                        .1                                                   (11)    Hard Butter      19.5                                                 (12)    Soybean Oil      5.0                                                  (13)    Lecithin         .1                                                   (14)    Tenox 22 antioxidant                                                                           .01                                                  (15)    Flavoring        .03                                                                           100.00                                               ______________________________________                                    

The procedure for making the butter cream formulation was as follows:The sweetener (2) was added to the water (1) and mixed. Components (3)through (6) were premixed and added to the batch and mixed in. Heatingof the batch to 180° F. was begun during which the dextrose (7) and salt(8), polysorbate 60 (9) and hexaglyceryl distearate (10) were added.After 180° F. was reached mixing was continued for 5 minutes. Then allbut 0.3 parts of the hard butter (11) and all the soybean oil (12) wereadded. The lecithin (13) and tenox (14) were dissolved in the remainingbutter and the mixture was added. The flavoring (15) was then mixed inthe mixture and homogenized in two steps at 3000 and 500 psi and theproduct cooled to 38°-42° F. The finished product can be packed insuitable containers, and stored in a freezer or refrigerator forwhipping later.

The water content of the formulation was 35.97% (including the water inthe dextrose-fructose syrup). The formulation also contained 10.95%fructose, 23.61% dextrose and 2.35% higher sugars (36.91% total sugar).The product was whipped and had an overrun value of 2.86, with awhipping time of about 4 minutes. The specific gravity of the productwas 0.35.

The coli count after five days at room temperature was less than ten andthe total plate count at that time was less than one hundred--whichshows an excellent room temperature stability. It was found that freshlymade samples decreased in coli count upon storage at room temperatureand had lower counts than refrigerated samples, which in turn had lowercounts than frozen samples, i.e. freshly made samples had a coli countof 152. Three samples were held for fourteen days at the indicatedtemperatures and then had the following coli counts:

    ______________________________________                                        Temperature    Coli Count                                                     ______________________________________                                        70° F.  7                                                              40° F.  53                                                             -7° F.  133                                                            ______________________________________                                    

The product was left standing for ten days at room temperature withoutany evidence of browning (Maillard reaction).

The water activity of the whipped product was 0.875 at 72° F. and its pHwas 6.88. It was found that as the sugar/water ratio fell below aboutone the product quickly lost is microbiological stability and physicalintegrity. Thus, even at about 45% sugar in the aqueous phase, the colicount and the total plate count increased within two days at roomtemperature and the butter cream sagged.

This formulation has excellent flow properties at 5° F.--the flow testresults were: 300 ml. after 1 minute, 455 ml. after 3 minutes and 570ml. after 6 minutes. The product when whipped was easily applied to cakeas a topping and maintained its physical integrity, texture, andappearance in the freezer during a ten-day test and at room temperatureduring a seven day test. The butter cream was capable of being whippedat freezer temperatures it was whipped at a temperature as low as minus30° F.

EXAMPLE 23

The techniques described above may be modified to make ice cream, icemilk, french custard, sherbert and similar products. The ice creamproduct can remain soft in the freezer so that it can be usedimmediately upon removal from the freezer.

The ice cream products comprise about 45% to 60% water, sugar in a ratioto water of about from 0.5-1:1, and fat about from 8 to 16%. The totalof fructose and dextrose is from about 75 to 100% of the total sugarcontent, the amount of fructose preferably is 65 to 100% of the totalsugar content. The fat is a butter fat.

For non-regulated ice-cream substitutes (where the ingredients can bevaried without Government regulation) the water content may be aboutfrom 40 to 60%, the sugar to water ratio may be about 0.5 to 1.5:1, fatabout from 2 to 16%. The amount of fructose plus dextrose equals about50 to 100% of the sugar content.

The following is a suitable ice-cream formulation:

    ______________________________________                                        Ingredients           Amount                                                  ______________________________________                                        (1)    Whole Milk         40.00                                               (2)    Fructose Concentrate*                                                                            26.88                                               (3)    Heavy Cream        24.62                                               (4)    Non-Fat Dried Milk 7.00                                                (5)    Sucrose            .70                                                 (6)    Sodium and Calcium Alginate                                                                      .30                                                 (7)    Polysorbate 60     .10                                                 (8)    Sorbitan Monostearate                                                                            .10                                                 (9)    Vanilla            .30                                                 ______________________________________                                         *This product is an aqueous syrup having 80% sugar, of which 90% is           fructose and the remainder dextrose.                                     

The product had a water content of 54.12%, a sugar content of 28.7%(including the sugars in the whole milk, cream, and milk solids) and afat content of 10.26% (from the milk and cream).

The procedure for making the product was to add the cream and milk to akettle and begin heating. When 140° F. was reached, the emulsifiers (7and 8) were added. While stirring, a premix of the sucrose (5) andalginate (6) were added, and then fructose concentrate (2) and milksolids (4). Mixing was continued at 160° F. for five minutes. Theproduct was then homogenized in a first stage at 3000 psi and secondstage at 500 psi followed by cooling. The product was whipped at anoverrun of 100% and removed at 22° F. This ice-cream was placed in afreezer at about 0°-10° F. for 72 hours and during this entire period,it retained a texture suitable for immediate use. The maintenance ofthis spoonable texture also permits the ice cream to be packaged in aflexible squeeze package (i.e. a Squiggle-Pak) for dispensing in aribbon form.

EXAMPLE 24

An ice cream product made in accordance with the present inventionremains soft in the freezer so that it can be used immediately uponremoval from the freezer.

The ice cream product comprises about 45 to 60% water, sugar in a ratioto water of about from 0.5-1:1, and from about 8 to 16% fat. The totalof fructose and dextrose is from about 75 to 100% of the total sugarcontent, the amount of fructose preferably is 65 to 100% of the totalsugar content. The fat is a butter fat.

For non-regulated ice-cream substitutes (where the ingredients can bevaried without government regulation) the water content may be aboutfrom 40 to 60%, the sugar to water ratio may be about 0.5 to 1.5:1, fatabout from 2 to 16%. The amount of fructose plus dextrose equals about50 to 100% of the sugar content.

The following is a suitable ice-cream formulation:

    ______________________________________                                        Ingredients           Amount                                                  ______________________________________                                        (1)    Whole Milk         40.00                                               (2)    Fructose Concentrate*                                                                            26.88                                               (3)    Heavy Cream        24.62                                               (4)    Non-Fat Dried Milk 7.00                                                (5)    Sucrose            .70                                                 (6)    Sodium and Calcium Alginate                                                                      .30                                                 (7)    Polysorbate 60     .10                                                 (8)    Sorbitan Monostearate                                                                            .10                                                 (9)    Vanilla            .30                                                 ______________________________________                                         *This product is an aqueous syrup having 80% sugar, of which 90% is           fructose and the remainder dextrose.                                     

The product had a water content of 54.12%, a sugar content of 28.7%(including the sugars in the whole milk, cream and milk solids) and afat content of 10.26% (from the milk and cream).

The procedure for making the product was to add the cream and milk to akettle and begin heating. When 140° F. was reached, the emulsifiers (7)and (8) were added. While stirring, a premix of the sucrose (5) andalginate (6) were added, and then fructose concentrate (2) and milksolids (4). Mixing was continued at 160° F. for five minutes. Theproduct was then homogenized in a first stage at 3000 psi and secondstage at 500 psi followed by cooling. The product was whipped to anoverrun of 100% and removed at 22° F. This ice-cream was placed in afreezer at about 0°-10° F. for 72 hours and, during this entire period,it retained a texture suitable for immediate use. The maintenance ofthis spoonable texture also permits the ice cream to be package in aflexible squeeze package (i.e., a Squiggle-Pak) for dispending in aribbon form.

EXAMPLE 25

Illustrative of the oil-in-water emulsion based proucts made inaccordance with this invention is a non-dairy creamer which can bestored in a freezer until ready for use, thawed, and then used or leftat room temperature for at least about ten days without spoilage. Theproduct may also be left in a refrigerator for a lengthy period of timewithout spoilage. This product is useful as a coffee lightener andsweetener.

The coffee lightener contains about from 35 to 45% water, dextrose in aratio to water of about from 1.5-1:1, about from 10 to 30% fat and aboutfrom 3 to 20 p.p.m. of a quinine salt. The fat content preferablycomprises from 50 to 100% unsaturated type fats. Other ingredients areincluded in conventionally minor amounts, such as salts, emulsifiers anda protein concentrate.

An example of a suitable formulation is:

    ______________________________________                                        Ingredient            Amount                                                  ______________________________________                                        (1)     Water             40.00                                               (2)     K.sub.2 HPO.sub.4 0.14                                                (3)     Na.sub.2 HPO.sub.4                                                                              0.14                                                (4)     Sodium acid pyrophosphate                                                                       0.02                                                (5)     Soy protein isolate                                                                             0.50                                                (6)     Polysorbate 60    0.30                                                (7)     Sodium stearoyl lactylate                                                                       0.30                                                (8)     Mono- and Diglycerides                                                                          0.40                                                (9)     Potassium sorbate 0.10                                                (10)    Dextrose          40.10                                               (11)    Soybean           16.00                                               (12)    Coconut Oil       2.00                                                                          100.00                                              ______________________________________                                    

Quinine sulfate is added to the above composition in the amount of 7p.p.m..

The product was made as follows:

Heat the coconut oil to 155° F. and dissolve in the emulsifiers,ingredients 6-9. The foregoing is then added to the soybean oil. Thewater is heated to 150° F. and the salts 2 through 4 and protein 5 areadded. The dextrose 10 is added to the aqueous solution, which is thenheld at 170° F. for one minute, after which the oil blend is added. Thequinine sulfate is then added. The entire batch is homogenized at 3,000and then at 500 psi and cooled to 40° F.

This product does not flow, but is a semi-solid when held at 5° F. forthree days. This formulation has a water activity value of 0.9 measuredat 72° F., and upon storage at 40° F. for thirty-two days, maintainedits stability and did not exhibit any off-flavor. In addition, theproduct maintains its stability at room temperature for many days.

EXAMPLE 26

The above formulation for a non-dairy creamer may be modified to containdextrose as the sole sugar constituent. The resultant product can bestored in a freezer until ready-for-use, thawed, and then used or leftat room temperature or refrigerator temperature for a lengthy period oftime without spoilage.

The creamer contains about from 35 to 45% water, dextrose in a ratio towater of about from 1.5-1:1, and about from 10 to 30% fat. The fatcontent preferably comprises from 50 to 100% unsaturated type fats.Other ingredients are included in conventionally minor amounts, such assalts, emulsifiers, and a protein concentrate.

An example of a suitable formulation is:

    ______________________________________                                        Ingredient            Amount                                                  ______________________________________                                        (1)     Water             40.00                                               (2)     K.sub.2 HPO.sub.4 0.14                                                (3)     Na.sub.2 HPO.sub.4                                                                              0.14                                                (4)     Sodium acid pyrophosphate                                                                       0.02                                                (5)     Soy protein isolate                                                                             0.50                                                (6)     Polysorbate 60    0.30                                                (7)     Sodium Stearoyl Lactylate                                                                       0.30                                                (8)     Mono- and Diglycerides                                                                          0.40                                                (9)     Potassium sorbate 0.10                                                (10)    Dextrose          40.10                                               (11)    Soybean           16.00                                               (12)    Coconut Oil       2.00                                                                          100.00                                              ______________________________________                                    

The product was made as follows:

Heat the coconut oil to 155° F. and dissolve in the emulsifiers,ingredients 6-9. The foregoing is then added to the soybean oil. Thewater is heated to 150° F. and the salts 2 through 4 and protein 5 areadded. The dextrose 10 is added to the aqueous solution, which is thenheld at 170° F. for one minute, after which the oil blend is added. Theentire batch is homogenized at 3,000 and then at 500 psi and cooled to40° F.

This product does not flow, but is a semi-solid when held at 5° F. forthree days. This formulation has a water activity value of 0.9 measuredat 72° F., and upon storage at 40° F. for thirty-two days, maintainedits stability and did not exhibit any off-flavor. In addition, theproduct maintains its stability at room temperature for many days.

EXAMPLE 27

A non-dairy coffee creamer was made which can be stored in a freezeruntil ready for use, and then immediately used or left at roomtemperature for at least about ten days without spoiling until used. Theproduct may also be left in a refrigerator for a lengthy period of timewithout spoilage. This product is useful as a coffee lightener andsweetener.

The coffee lightener comprises about from 35 to 45% water, sugar in aratio to water of about from 1-1.5:1, about from 10 to 30% fat. Thesugar content may be all dextrose, but from 15 to 55% of the sugarcontent may be fructose with the remainder being substantially dextrose.Preferably the total of the fructose and dextrose is about from 75 to100% of the sugar. The fat preferably comprises from 50 to 100%unsaturated type fats. Other ingredients are included in conventionallyminor amounts, such as salts, emulsifiers and a protein concentrate.

An example of a suitable formulation is:

    ______________________________________                                        Ingredient            Amount                                                  ______________________________________                                        (1)     Water             23.72                                               (2)     K.sub.2 HPO.sub.4 .14                                                 (3)     Na.sub.2 HPO.sub.4                                                                              .14                                                 (4)     Sodium acid pyrophosphate                                                                       .02                                                 (5)     Soy protein isolate                                                                             .50                                                 (6)     Polysorbate 60    .30                                                 (7)     Sodium Stearoyl Lactylate                                                                       .30                                                 (8)     Mono and Di-Glycerides                                                                          .40                                                 (9)     Fructose-Dextrose Syrup                                                                         56.48                                               (10)    Soybean           16.00                                               (11)    Coconut Oil       2.00                                                                          100.00                                              ______________________________________                                    

The product contains a total of 40.1% water and 40.1% sugar (whichincludes 16.84% fructose, 20.05% dextrose and 3.21% higher sugars).

The product was made as follows:

Heat the coconut oil to 155° F. and dissolve in the emulsifiers,ingredients 6 through 8; the foregoing is added to the soybean oil. Thewater is heated to 150° F. and the salts 2 through 4 and protein 5 areadded. The syrup 9 is added to the aqueous solution, which is then heldat 170° F. for one minute, after which the oil blend is added. Theentire batch is homogenized at 3,000 and then 500 psi and cooled to 40°F.

The product's flow characteristics at freezer temperatures were zeroflow at one minute, 20 ml. at three minutes, 220 ml at five minutes and600 ml at seven minutes. The same formulation in which dextrose replacedthe fructose did not flow but was a semi-solid when held at 5° F. forthree days.

The formulation given above had a water activity value of 0.9 measuredat 72° F., and upon storage at 40° F. for thirty-two days maintained itsstability and did not exhibit any off-flavor. The product also maintainsits stability at room temperature for many days.

EXAMPLE 28

Frozen clam chowder concentrate as presently marketed is usuallydefrosted before use. Otherwise, it is difficult to remove from the canand if removed from the can and placed while still solid in boilingwater or a hot pot it sinks to the bottom of the pot and may bescorched. In accordance with the present invention a clam chowderconcentrate can be made which will flow at freezer temperature. Thisproduct is easily removed from its container and mixed with water ormilk to make the final product.

The clam chowder concentrate contains from about 30 to about 45% water,sugar in a ratio to water of about from 1-1.5:1, and about from 5 to 30%fat (saturated or unsaturated). The sugar content preferably includesabout from 10 to 40% fructose and the fructose plus dextrose content isabout from 75 to 100% of the total sugar. The formulation includes astandard mixture of finely chopped vegetables, a stabilizer likecornstarch, salt, spices, and flavorings. Other conventional ingredientscan be added, such as milk solids.

A clam chowder concentrate was made from the following ingredients inthe amounts listed.

    ______________________________________                                        Ingredient            Amount                                                  ______________________________________                                        (1)     Margarine         7.32                                                (2)     Potato (finely chopped)                                                                         4.05                                                (3)     Celery (finely chopped)                                                                         5.03                                                (4)     Onion (finely chopped)                                                                          2.81                                                (5)     Mushrooms (finely chopped)                                                                      2.23                                                (6)     Garlic (finely chopped)                                                                         .07                                                 (7)     Cornstarch        1.31                                                (8)     Stewed tomatoes   22.68                                               (9)     Salt              .23                                                 (10)    Black Pepper      .03                                                 (11)    Worcestershire Sauce                                                                            .78                                                 (12)    Sherry Wine       .78                                                 (13)    Fructose-Dextrose Syrup                                                                         20.05                                               (14)    Dextrose          32.63                                                                         100.00                                              ______________________________________                                    

The product is made by melting the margarine (1) and adding thevegatables, (2) through (6), to saute' them. Alternatively thevegatables can be infused with solutes to control their stability andtexture, e.g., cooking or subsequently immersing the vegetables in astabilizing solution having a concentration of water soluble compoundssufficiently high to effect the desired transfer of solute. The salt (9)and pepper (10) are added. Separately dissolve the cornstarch (7) in thestewed tomatoes (8), add to the saute'ed mixture and simmer untilthickened. The worcestershire sauce (11) and sherry (12) are added andsimmering is continued for five to seven minutes. Add the desired amountof infused clams (i.e., about 25%) and simmer for five minutes more.Infused clams are those treated to lower their moisture content below50% and to add solutes comprising sugars, polyhydric alcohols and saltsto lower the water activity of the clams to about 0.90 and below, i.e.,to 0.75. This can be carried out by cooking or subsequently immersingthe clams in a stabilizing solution having a concentration of watersoluble compounds sufficiently high to effect the desired transfer ofsolute and lowering of water activity--usually under an elevatedtemperature and pressure. For example, in one procedure the clams wereplaced in the following solution which was brought to boilingtemperature and then let stand at room temperature overnight.

    ______________________________________                                        Ingredient       Amount                                                       ______________________________________                                        Water            47.4                                                         Propylene Glycol 44.3                                                         Sodium Chloride  7.4                                                          Potassium Sorbate                                                                              0.9                                                          ______________________________________                                    

These clams were placed in the freezer overnight and when removed weresoft and ready to eat. An alternative procedure is to use the sametechnique with a clam-flavored fructose-dextrose syrup having about 5 to10% salt. Finally add the sugars (13) and (14), and mix for ten minutes.

This product had a moisture content of 42.03% and a sugar content of46.95%. The clam chowder concentrate gave a penetrometer reading of 3.9.A conventional frozen oyster stew semi-condensed soup (Campbell's)tested under the same conditions gave a penetrometer reading of zero,i.e., too hard for penetration.

The product can be frozen until ready to be used. It is then readilydispersed in water or preferably milk and heated. The foregoingformulation and technique can be readily adapted to make other soupconcentrates, such as a seafood bisque, and cream of chicken, mushroom,cheese and other fish, fowl, meat and vegetables.

EXAMPLE 29

Orange juice and iced tea concentrates were made which maintainedfluidity at freezer temperatures and are microbiologically stable. Theseproducts overcame the difficulties of removing solid concentrates fromcans and dispersing them in water.

The juice and tea concentrates comprise about from 35 to 45% water,sugar in a ratio to water of from about 1.2 to about 1.8:1. The sugarcomprises substantially, i.e., 75% to 100%, a mixture of fructose anddextrose. The fructose content is from about 10 to 30% of the totalsugar content.

An orange juice concentrate was made as follows.

    ______________________________________                                        Ingredient           Amount                                                   ______________________________________                                        (1)     Dextrose         37.00                                                (2)     Fructose-Dextrose Syrup                                                                        33.00                                                (3)     Citric Acid      .20                                                  (4)     Oil of Orange    .15                                                  (5)     Water            29.65                                                                         100.00                                               ______________________________________                                    

The water (5) was heated to 160° F. and held at that temperature whilemixing in dextrose (1). The syrup (2), citric acid (3) and oil of orange(4) were then blended into the prepared mixture.

The concentrate was placed in a freezer and afterwards tested for itsflow properties with the following results: no flow after 1 minute, 125ml after 3 minutes; 145 ml after 5 minutes; 230 ml after 10 minutes; and245 ml after 15 minutes. A conventional orange juice concentrate (Awake)even after 15 minutes was still solid with less than 1 ml flow.

When the above formulation was modified by replacing the syrup with anequal weight of dextrose the product upon freezing gave zero flow at 10minutes and 15 ml flow after 15 minutes.

The concentrate of the above formulation makes an orange juice drinkwhen mixed with an equal amount of water. Quinine salts may be addedthereto up to about 75 p.p.m., and preferably about from 5 to 50 p.p.m.

EXAMPLE 30

Another orange juice concentrate can be made as follows.

    ______________________________________                                        Ingredient               Amount                                               ______________________________________                                        (1)   Dextrose-Fructose Syrup                                                                              65.77                                            (2)   Orange Juice Concentrate (64% Brix)*                                                                 23.77                                            (3)   Anhydrous Citric Acid  3.00                                             (4)   Starch                 2.02                                             (5)   Xanthan Gum            0.25                                             (6)   Natural Orange Flavor  0.15                                             (7)   Water                  5.04                                                                          100.00                                           ______________________________________                                         *64% sugars, about half sucrose and half fructose.                       

Ingredients (1) through (7) are mixed and blended.

EXAMPLE 31

An iced tea concentrate was made from the following.

    ______________________________________                                        Ingredient                  Amount                                            ______________________________________                                        (1)   Dextrose                      37.00                                     (2)   Fructose-Dextrose Syrup       33.00                                     (3)   Citric Acid                   .03                                       (4)   Oil of Lemon       (1 drop)   .27                                       (5)   Tea Brew                      29.70                                                                         100.00                                    ______________________________________                                    

The product was made by boiling 325 grams water and steeping the tea (5bags--25 grams) for 3-4 minutes to make the tea brew (5). The brew wasbrought to 160° F. and the dextrose (1) added. Then the syrup (2),citric acid (3) and oil of lemon (4) were mixed in.

The product was frozen and tested for flow characteristics, with thefollowing results: 475 ml after 1 minute, 500 ml after 3 minutes, and525 ml after 5 minutes. A conventional tea concentrate (NesteaReconstituted) gave less than 5 ml flow after 15 minutes when frozen.When the syrup (2) is replaced by an equal amount of dextrose, thefrozen product shows no flow through 15 minutes. Furthermore, quininesalts may be added to the above iced tea concentrate up to about 75p.p.m. and preferably about from 5 to 50 p.p.m.

EXAMPLE 32

Another iced tea concentrate can be made from the following.

    ______________________________________                                        Ingredients          Amount                                                   ______________________________________                                        (1)    Dextrose          14.450                                               (2)    Fructose-Dextrose Syrup                                                        (a) Water    12.126                                                           (b) fructose 21.711                                                           (c) dextrose 17.763  51.600                                           (3)    Anhydrous Citric Acid                                                                           0.412                                                (4)    Spray Dried Lemon Flavor                                                                        1.650                                                (5)    Instant Tea       0.928                                                (6)    Water             30.960                                                                        100.00                                               ______________________________________                                    

Ingredients (1) through (6) are mixed to form the concentrate.

EXAMPLE 33

A product having wide commercial application is sugared egg yolks. Suchproduct is used in commerical bakeries, and by manufacturers of babyfoods. The sugared yolk product, which is subject to governmentregulation, contains egg yolks, sugar, water and up to about 1% ofadditives such as stabilizers. However, upon freezing, present sugaredyolk products become rock-hard, and must be thawed before such productscan be employed in the preparation of other food products, e.g., thesugar yolk product is too hard for immediate introduction into blendersand mixers. The period needed to permit thawing of present sugared yolkproducts, in addition to being an annoyance, provides an opportunity forcontamination of the sugared yolks and for microbial growth.

In accordance with the present invention a sugared yolk product was madewhich will remain non-crystalline at freezer temperature. This product,accordingly, will be immediately available for use by the food industryin that it can be introduced into mixers and blenders without a thawingperiod. Furthermore, within about 5 to 10 minutes from introduction ofthis product to room temperature, it will be spoonable.

The sugared yolk formulation comprises about 45 to 85% egg yolks, andpreferably about 55 to 70% egg yolks, about 10 to 30% sugar, about 5 to10% water and up to about 1% of a protein stabilizer. The sugar used issubstantially, 75% or more, dextrose plus fructose. The water activityof the sugared yolk product of this invention will be from about0.85-0.90, up to about 0.93.

A sugared yolk formulation was made from the following ingredients inthe indicated amounts.

    ______________________________________                                        Ingredients          Amount                                                   ______________________________________                                        (1)     Dextrose         8.38                                                 (2)     Fructose-Dextrose Syrup                                                                        30.26                                                (3)     Egg Yolk         60.52                                                (4)     Stabilizer       0.84                                                 ______________________________________                                    

Egg Yolks are about 55% water, about 25 to 30% fat, about 15% protein,and miscellaneous minerals, vitamins and other substances. The aboveformulation contains about 40% water and about 32% fructose plusdextrose.

Ingredients (1) through (4) are mixed at low speed for about 2 to 3minutes. After a homogenous blend is obtained, the mixture is whipped athigh speed for about 3 to 5 minutes.

The formulation is non-crystalline at freezer temperatures. After about5 to 10 minutes at room temperature, the formulation is spoonable.

EXAMPLE 34

Sour cream and sour cream-based products normally must be consumedfairly soon after purchase because of their short shelf life, even atnormal refrigerator temperatures of 40° F. to 50° F. It is difficult tofreeze these products because of the formation of ice crystals withinthe product which tend to break down its structure and texture. Varioussubstitutes have been developed for these sour cream products but nonehas been completely acceptable in texture and stability.

In accordance with the present invention, a sour cream dressing was madewhich will remain spoonable at freezer temperature and which ismicrobiologically stable at room temperature. Since this product musthave a sour taste it is desirable to reduce and preferably eliminate thesweetest sugar (fructose) in the formulation, and preferably to use anunsaturated fat.

The sour cream dressing formulation comprises about from 30 to 40%water, sugar in a ratio to water about from 1-1.5 to 1 and about from 10to 30% fat, preferably about from 15 to 25% fat. The sugar used issubstantially all dextrose, with up to about 10% of the formulationbeing fructose and up to about 10% of the formulation being othersugars. A high ratio of sugars to water should be used to contribute tothe fluidity of the formulation at low temperature when fructose is notused. The fat used may be saturated or unsaturated, but preferably fromhalf to all of the fat is unsaturated. A minor amount of acid is used,such as about 1 to 2% or more to provide some tartness to theformulation which has a sweet flavor from the sugar present. Otherconventional ingredients are used in their normal amounts such as salt,stabilizers and emulsifiers; see for example U.S. Pat. No. 3,729,322.

A sour cream dressing formulation was made from the followingingredients in the indicated amounts.

    ______________________________________                                        Ingredients            Amount                                                 ______________________________________                                        (1)     Dextrose           44.14                                              (2)     Water              31.88                                              (3)     Maize Starches     1.72                                               (4)     Non-Fat Dry Milk   2.87                                               (5)     Sodium Stearoyl-2 Lactylate                                                                      .49                                                (6)     Xanthan Gum        .25                                                (7)     Sodium and Calcium Alginate                                                                      .25                                                (8)     Titanium Dioxide   .10                                                (9)     Dipotassium Phosphate                                                                            .39                                                (10)    Salt (NaCl)        .20                                                (11)    Soybean Oil-Type 106                                                                             15.83                                              (12)    Adipic Acid        .20                                                (13)    Citric Acid        .10                                                (14)    Sorbic Acid        .05                                                (15)    Lactic Acid        .35                                                (16)    Vinegar (110 grain)                                                                              .68                                                (17)    Polaks Flavor #540191                                                                            .50                                                                           100.00                                             ______________________________________                                    

The procedure to make the product was as follows: measure hot tap waterin Norman Blender; add pre-blend and mix for 3 minutes (the pre-blendcontained all of the dry materials); add soybean oil, flavor, acids, andvinegar; mix for 10 minutes at high speed; use a double-barrel votatorto cook to 190°-200° F. for approximately 5 seconds; homogenize at 2000psi first stage and 500 psi second stage; use the same twin-shellvotator (swept surface cooker-cooler) to cool to 60° F.; fill incontainers and freeze.

At -5° F. the product was spoonable. The freezer flow test showed:virtually no flow at 3 minutes; 2 ml. at 5 minutes; 4 ml. at 10 minutesand 6 ml. at 15 minutes. A penetrometer test at freezer temperature gavea value of 25.2 mm; whereas a commercially available control sample(Rich's sour) gave a penetrometer reading of 1.3 mm. Thus the sour creamdressing can be used immediately upon removal from the freezer with asoftness and flow-ability for easy application to other foods or fordirect eating.

EXAMPLE 35

Sour cream and sour cream-based products normally must be consumedfairly soon after purchase because of their short shelf life, even atnormal refrigerator temperatures of 40° F. to 50° F. It is difficult tofreeze these products because of the formation of ice crystals withinthe product which tend to break down its structure and texture. Varioussubstitutes have been developed for these sour cream products but nonehas been completely acceptable in texture and stability.

In accordance with the present invention, a sour cream dressing was madewhich will remain spoonable at freezer temperature and which ismicrobiologically stable at room temperature. Since this product musthave a sour taste it is desirable to reduce and preferably eliminate thesweetest sugar (fructose) in the formulation, and preferably to use anunsaturated fat.

The sour cream dressing formulation comprises about from 30 to 40%water, sugar in a ratio to water of about from 1-1.5 to 1 and about from10 to 30% fat, and preferably about from 15 to 25% fat. The sugar usedis substantially all dextrose, with up to about 10% of the formulationbeing fructose and up to about 10% of the formulation being othersugars. A high ratio of sugars to water should be used to contribute tothe fluidity of the formulation at low temperature when fructose is notused. The fat used may be saturated or unsaturated, but preferably fromhalf to all of the fat is unsaturated. A minor amount of acid is used,such as about 1 to 2% or more to provide some tartness to theformulation which has a sweet flavor from the sugar present. Further, aquinine salt may be added, up to about 125 p.p.m., and preferably fromabout 2 to about 75 p.p.m. Other conventional ingredients are used intheir normal amounts such as salt, stabilizers and emulsifiers; see, forexample, U.S. Pat. No. 3,729,322.

A sour cream dressing formulation was made from the followingingredients in the indicated amounts.

    ______________________________________                                        Ingredients            Amount                                                 ______________________________________                                        (1)     Dextrose           44.14                                              (2)     Water              31.88                                              (3)     Maize Starches     1.72                                               (4)     Non-Fat Dry Milk   2.87                                               (5)     Sodium Stearoyl-2 Lactylate                                                                      .49                                                (6)     Xanthan Gum        .25                                                (7)     Sodium and Calcium Alginate                                                                      .25                                                (8)     Titanium Dioxide   .10                                                (9)     Dipotassium Phosphate                                                                            .39                                                (10)    Salt (NaCl)        .20                                                (11)    Soybean Oil-Type 106                                                                             15.83                                              (12)    Adipic Acid        .20                                                (13)    Citric Acid        .10                                                (14)    Sorbic Acid        .05                                                (15)    Lactic Acid        .35                                                (16)    Vinegar (110 grain)                                                                              .68                                                (17)    Polaks Flavor #540191                                                                            .50                                                                           100.00                                             ______________________________________                                    

The procedure to make the product was as follows: measure hot tap waterin Norman Blender; add pre-blend and mix for 3 minutes (the pre-blendcontained all of the dry materials); add soybean oil, flavor, acids, andvinegar; mix for 10 minutes at high speed; use a double-barrel votatorto cook to 190°-200° F. for approximately 5 seconds; homogenize at 2000psi first stage and 500 psi second stage; use the same double-barrelvotator (swept surface cooker-cooler) to cool to 60° F.; fill incontainers and freeze.

At -5° F. the product was spoonable. The freezer flow test showed:virtually no flow at 3 minutes; 2 ml. at 5 minutes; 4 ml. at 10 minutesand 6 ml. at 15 minutes. A penetrometer test at freezer temperature gavea value of 25.2 mm, whereas a commercially available control sample(Rich's sour) gave a penetrometer reading of 1.3 mm. Thus the sour creamdressing can be used immediately upon removal from the freezer with asoftness and flowability for easy application to other foods or fordirect eating.

EXAMPLE 36

A pancake batter can be made in accordance with the present inventionwhich is sufficiently free-flowing at freezer temperatures to be pouredor squeezed from a container. The product can be maintained indefinitelyin a freezer and upon removal from the freezer can be poured, withoutdefrosting, onto a griddle to make pancakes in the conventional manner.The pancakes made from the batter can be frozen and stored indefinitelybut will remain soft at freezer temperature. The pancakes therefore canbe used directly from the freezer by quickly warming them, unlikeconventional frozen pancakes which need to be defrosted or subjected toextensive heating to soften them throughout. The pancakes and wafflescan be stored at room temperature or at refrigerator temperature formany days without spoilage.

The pancake batter of this invention comprises about from 15 to 45%water, but preferably about from 30 to 40% water, sugar in a ratio towater about from 1-1.5:1, about from 2.5 to 10% fat, minor amounts ofconventional salts and leavening agents and other conventional additivesand the remainder flour and usually an egg product and/or a milkproduct. The wide choice of flours available for ordinary pancakes isapplicable for this invention, such as the bread flour shown below or acombination of wheat flour, bleached or unbleached, with a minor amountof corn flour and/or rice flour. The foregoing amounts can of course bevaried as desired in accordance with the known properties of theingredients and as further explained in this specification to maintainthe desirable properties of the product. It is preferred that the sugarsused by substantially low molecular weight. For example, about from 10to 40% of the sugar can be fructose with about from 50 to 100% of theremainder of the sugar in the formulation being dextrose. A small partof the sugar used may be replaced by an amount of polyhydric alcoholssufficient to provide an equivalent osmotic effect, such as glycerol(see U.S. Pat. No. 3,753,734). Edible oils or shortenings may be used;preferably an unsaturated fat. A pancake batter formulation was madefrom the following ingredients in the indicated amounts.

    ______________________________________                                        Ingredients          Amount                                                   ______________________________________                                        (1)    Liquid Egg White  32.26                                                (2)    Dextrose-Fructose Syrup                                                                         19.42                                                (3)    Salt (NaCl)       0.58                                                 (4)    Dextrose          20.33                                                (5)    Bread Flour       19.42                                                (6)    Sodium Acid Pyrophosphate                                                                       0.82                                                 (7)    Sodium Bicarbonate                                                                              0.60                                                 (8)    Soybean Oil, Type 106                                                                           6.47                                                                          100.00                                               ______________________________________                                    

The liquid egg white comprises 87.6% water and this in combination withthe 29% water content of the Dextrose-Fructose Syrup gave a total watercontent of 33.98%. The fructose content of the formulation was 5.79%,and the dextrose content was 27.22%, whereas the total sugar content ofthe batter was 34.11%.

The batter was made by adding the liquid egg whites to a Norman mixer,adding the salts (3) and (6), metering in the dextrose-fructose syrupwith agitation, adding the dextrose (4) and bread flour, increasing themixer rate to high speed, adding the soybean oil, finally adding thesodium bicarbonate and mixing all ingredients for five minutes. Theformulation is then pumped to a cooled hold tank from which it is passedthrough a votator to cool it to 25°-28° F., from which it is pumped toanother cooled holding tank.

Pancakes were made from this formulation on a greased and coveredgriddle, frozen and tested on a penetrometer against pancakes made froma conventional batter. The frozen pancake made from the formulation ofthis invention gave a penetrometer reading of 5.1 mm whereas the frozenstandard pancake gave a reading of 1.1 mm. The pancake had a moisturecontent of 25.2%.

This formulation flows at about 20° F. The flow properties of thisformulation and the other batters of this invention could be improved byusing encapsulated sodium bicarbonate and sodium acid pyrophosphate toprevent the evolution of gases until heat is applied. This techniquewould be applied where a more fluid mixture is desired, because theevolution of carbon dioxide from the leavening agents in the product hasa thickening effect. The encapsulation technique is also important wherelong-term storage stability is required. The foregoing batter is equallyuseful for making waffles and the like, although it is often desirable,particularly for waffles, to increase the fat content to twice that ofpancakes to prevent adhesion to the baking grid.

By controlling the amount of sugar in the pancake batter the finalproduct can be made sufficiently sweet so that a syrup or othersweetener is unnecessary. Moreover, in view of the high sugar contentthe addition of a small amount of water onto the finished pancake willproduce a syrup-type topping as the water adsorbs sweetener andflavoring from the pancake. A maple or butter flavor may be added to thepancake to ehance this effect.

EXAMPLE 37

A donut batter and donut were made by the procedures of this invention.These have the properties of the batters and bakery products previouslydiscussed. A particularly useful product is a donut with a filing and/ortopping made in accordance with this invention. The flexibility of thedonut batter enables the user to shape it upon removal from the freezer.The ability to store the donut at freezer temperature provides for itslong-term stability while maintaining it in a ready to eat condition.

The donut batter comprises about from 15 to 30% water, sugar in a ratioto water about from 1-1.5:1; and about from 2 to 10% fat. The sugarpreferably includes some fructose, for example, about from 10 to 40% ofthe total sugar may be fructose, and about from 50 to 100% of theremaining sugar is dextrose. The fat is preferably unsaturated. Thebatter also includes salts, flavoring and flour.

An example of a donut batter formulation is

    ______________________________________                                        Ingredient            Amount                                                  ______________________________________                                        (1)     Ginger            .19                                                 (2)     Nutmeg            .14                                                 (3)     Xanthan Gum       .05                                                 (4)     Calcium Phosphate .81                                                 (5)     Ferric Orthophosphate                                                                           .03                                                 (6)     Magnesium Phosphate                                                                             .29                                                 (7)     Whole Egg Powder  1.29                                                (8)     Sodium Acid Pyrophosphate                                                                       .61                                                 (9)     Sodium Bicarbonate                                                                              .44                                                 (10)    Salt              .57                                                 (11)    Bread Flour       28.17                                               (12)    Cake Flour        4.78                                                (13)    Corn Oil          3.82                                                (14)    Coloring          .01                                                 (15)    Egg White (88% water)                                                                           23.9                                                (16)    Dextrose          11.0                                                (17)    Fructose-Dextrose Syrup                                                                         23.9                                                                          100.00                                              ______________________________________                                    

The amount of water in the formulation was 27.96% and the amount ofsugar was 27.96% (7.13% fructose, 19.48% dextrose, and 1.36% highersugars).

The batter was made by placing the egg whites (15) into a Hobart mixer,adding the dextrose (16) and dispersing it completely with the paddlemixer, and then adding the syrup (17) and mixing thoroughly. A premix ofingredients (1) through (14) were then added and mixed first at lowspeed for a minute and then at medium speed for two minutes. Afterstanding for ten minutes the donuts were fried in the conventionalmanner. A partially hydrogenated shortening having an iodine value of 70was used--and the donut absorbed close to 20% shortening.

The donut was placed in a freezer for 24 hours at -7° F. and uponremoval it was immediately edible. The penetrometer reading was 3.1 mmcompared to a conventional donut which had a value of 1.7; afterstanding at room temperature for fifteen minutes the donut made asdescribed above had a penetrometer reading of 6.3 whereas theconventional donut had a value of 2.8. These figures are significant inview of the fact that frying the donuts leads to a crisp and firm shellwith a softer interior.

EXAMPLE 38

A whipped topping made in accordance with this invention has the sameadvantages as the butter cream discussed in connection with thepreceding example. The whipped topping has less hard butter and a higherunsaturated fat content than the butter cream formulation; theingredients are otherwise equivalent. The product retains its texture atfreezer temperatures and is microbiologically stable. This product alsohas the property of being whipped at freezer temperature rather thanrequiring the expensive and time consuming technique of first taking itto room temperature, whipping it and then cooling it.

The whippable topping of this invention and the whipped product madefrom it comprise an oil-in-water emulsion having about from 25 to 45%water, preferably about from 30-40% water, sugar in a ratio to water ofabout from 1-1.5:1, and about from 10 to 30% fat. The quantities of eachtype of sugar and fat may be the same as in the butter creamformulation, however in the whipped topping, generally higher amounts ofunsaturated fats are used, i.e. 40% or more unsaturated fat and up toabout 60% based on the total fat content. Although unsaturated fats havebeen considered to have an adverse effect on the stability ofproteincontaining foams it has been found that this combination ofingredients is suitable for the whipped products described in thisspecification. Conventional additives are also used in this formulation.Variations in the ingredients and their amounts guided by the foregoingcan be accomplished in accordance with principles well-known in theart--see for example "The Role of Ingredients In the Formulation ofWhipped Toppings" by W. H. Knightly, Food Technology, Vol. 22, pp.73-86, June 1968.

A ready-to-whip cream base was prepared from the following components.

    ______________________________________                                        Ingredient           Amount                                                   ______________________________________                                        (1)     Water            25.22                                                (2)     Dextrose-Fructose Syrup                                                                        36.72                                                (3)     Xanthan Gum      .04                                                  (4)     Sucrose          .26                                                  (5)     methocel 65 HG   .26                                                  (6)     Soy Protein Concentrate                                                                        1.67                                                 (7)     Dextrose         10.57                                                (8)     Salt             .14                                                  (9)     Polysorbate 60   .28                                                  (10)    Hexaglyceryl Distearate                                                                        .10                                                  (11)    Hard Butter      9.50                                                 (12)    Corn Oil         15.00                                                (13)    Tenox 22 antioxidant                                                                           .01                                                  (14)    Lecithin         .10                                                  (15)    Flavoring        .03                                                  (16)    Potassium Sorbate                                                                              .10                                                                           100.00                                               ______________________________________                                    

The procedure for making the topping formulation was the same as thatdescribed for the butter cream. The formulation was placed in a freezerwith a conventional Whip Topping (unwhipped) until equilibrium wasreached. The topping of this invention flowed readily when frozen, asfollows: 115 ml. in 1 minute, 210 ml. in 3 minutes, 310 ml. in 5minutes, 400 ml. in 10 minutes and 435 ml. in 15 minutes. Theconventional whip topping did not flow at all in 15 minutes. The Whiptopping formulation of this invention after being whipped and frozen hada penetrometer value of 10.1 mm. A conventional topping (Rich'spre-whip) had a penetrometer value of 6.5 mm. The product had a wateractivity of 0.875 (at 71° F.) and a pH of 6.62. The product had apolyunsaturated to saturated ratio (P/S) of 0.74 (based on corn oilhaving a saturated content of 14% and a polyunsaturated content of 57%,and hard butter being 100% saturated). A P/S of 0.38-0.74 is useful.

The formulation was whipped rapidly to an overrun of 2.56. The whippedproduct had a light and smooth texture which was retained at freezertemperature.

EXAMPLE 39

A low-fat whipped cream having the same benefits as the foregoing buttercream and whipped topping was prepared. This product, as indicated, islow in fat content, but retains an excellent texture over a wide rangeof temperatures.

This low fat whipped cream is a microbiologically stable oil-in-wateremulsion which contains about from 10 to 15% fat, about from 25 to 45%water, preferably about from 30-40% water, and sugar in a ratio to waterof about from 1-2:1. The fat content is preferably about from 10 to 25%unsaturated fat.

The amount of fructose plus dextrose equals at least 50% and up to 100%of the total sugar, with the fructose being from about 15 to 65% of thetotal sugar.

A low-fat ready-to-whip base was made as follows:

    ______________________________________                                        Ingredient           Amount                                                   ______________________________________                                        (1)     Water            19.22                                                (2)     Corn Syrup       25.76                                                (3)     Dextrose-Fructose Syrup                                                                        30.68                                                (4)     Xanthan Gum      .04                                                  (5)     Sucrose          .26                                                  (6)     Methocel 65 HG   .26                                                  (7)     Soy Protein Concentrate                                                                        1.66                                                 (8)     Dextrose         10.52                                                (9)     Salt             .14                                                  (10)    Polysorbate 60   .28                                                  (11)    Hexaglyceryl Distearate                                                                        .10                                                  (12)    Hard Butter      9.45                                                 (13)    Tenox 22 antioxidant                                                                           .5                                                   (14)    Soybean Oil      1.0                                                  (15)    Lecithin         .1                                                   (16)    Flavoring        .03                                                                           100.00                                               ______________________________________                                    

This product was made by the procedure set forth in Example 1. It had atotal water content of 33.91% (including the water in the corn syrup andin the dextrose-fructose syrup). The whipped cream has 9.15% fructose,23.09% dextrose and a total sugar content of 52.53%.

The mixture, which had a pH of 6.5, was whipped promptly after beingmade. An overrun of 2.73 was obtained in a whipping time of 31/2 minutesto give a marshmallow type product with a specific gravity of 0.36. Itwas spoonable at freezer temperature and pourable at refrigeratortemperature. A similar formulation with 10.45% hard butter instead ofthe above combination of saturated-unsaturated fat did not have thepourable consistency of the formulation of this example, but was stillspoonable. A second sample of the formulation was frozen, held for fourdays, thawed and whipped. An overrun of 2.90 was obtained with awhipping time of 4 minutes.

The product was used on a cupcake and in a layer cake with satisfactoryresults.

The effect of quinine salt addition to the food products of thisinvention is a reduction in the sweeness of the food product asperceived upon ingestion of the foodstuff. In many cases, the decreasedperception of sweeness associated with the quinine imbued food productis on the order of 50% of that of the unmodified composition. Additionof quinine substances to food products to lessen the perceived sweetnessof such compounds is postulated to be achieved through masking of theexcessive sweetness occasioned by the sugar through the inherentbitterness of the quinine substance. It is further believed that thisbitterness reduces the duration of perceived sweetness by altering themanner in which the sweetness of the sugar is physiologically perceived.This theory is offered solely by means of explanation, however, and isnot intended to limit the scope of the above invention exclusively tothis theory.

This invention has been described in terms of specific embodiments setforth in detail, but it should be understood that these are by way ofillustration only and that the invention is not necessarily limitedthereto. Modifications and variations will be apparent from thisdisclosure and may be resorted to without departing from the spirit ofthis invention, as those skilled in the art will readily understand.Accordingly, such variations and modifications of the disclosed productsare considered to be within the scope of this invention and thefollowing claims.

What is claimed is:
 1. A microbiologically stable food productcontaining fruit, wherein the fruit is a fruit infused with solutes by amethod comprising the step of bathing the fruit in a solutes containingbath, said solute replacing a portion of said fruit's water content,wherein said solute is selected from the group consisting of fructose,dextrose, propylene glycol, glycerine and polyhydric alcohols, to induceinfusion of solutes from said bath into the fruit, and wherein saidfruit is in a food which is a microbilogically stable food producthaving a water activity of from about 0.08 to about 0.93, which issubstantially non-crystalline at freezer temperatures and is spoonableor flowable at freezer temperatures of about 10° F.
 2. The food productof claim 1, wherein the treated fruit is maintained in thefructose-containing syrup bath at about 150° F. for about eight to abouteighteen hours with slow stirring and passage of an air current throughthe bath to provide gentle agitation of the treated fruit.
 3. The foodproduct of claim 1, wherein the treated fruit is bathed in thefructose-containing syrup initially at about 220° F. to about 225° F.for about five minutes, the bath then being cooled to about 150° F. andmaintained at about 150° F. for approximately 1-3 hours.
 4. The foodproduct of claim 1, wherein the treated fruit and bath is raised to 150°F., subjected to a sudden vacuum to cause swelling of the treated fruit,and then maintained at about 105° F. at atmospheric pressure forapproximately 1-3 hours.
 5. The food product of claim 1, wherein thesites are created by pricking the fruit.
 6. The food product accordingto claim 1 wherein said bath comprises a fructose-containing corn syrupof about 71 to 90 Brix.
 7. The food product according to claim 6 whereinthe fruit is selected from the group consisting of raisins, dates,prunes, apricots, apples, peaches, pineapple, cherries and citron. 8.The food product according to claim 6 or 7 wherein said fruit is in afood selected from the group consisting of puddings, pie fillings, donutfillings and yogurt.
 9. The food product according to claim 6 whereinsaid fruit is selected from the group consisting of strawberries,cherries, blueberries and raspberries.
 10. The food product according toclaim 9 wherein said fruit is in a yogurt pudding, and said fruitcomprises from about 2 to about 15% of said yogurt pudding.
 11. The foodproduct according to claim 6 wherein said fruit is raisins.
 12. The foodproduct according to claim 6 wherein said fruit is apples.
 13. The foodproduct according to claim 6 wherein said fruit is cherries.
 14. Thefood product according to claim 6 wherein said fructose corn syrupcomprises about 23.5 percent water, and about 76.5 percent sugar ofwhich about 55 percent is fructose and about 45 percent is dextrose. 15.The food product according to claim 6 wherein said fructose-containingcorn syrup comprises about 40 to about 90 percent fructose.
 16. The foodproduct, according to claim 6 wherein the water activity of the fruit isabout 0.65 to about 0.45.
 17. The food product according to claim 6wherein said fruit is in a food product comprising about 15 to about 55percent water, sugar, flavoring, and at least one of fructose andunsaturated fat, wherein said sugar component is comprised of at leastabout 50 percent of fructose plus dextrose, and the sugar to water ratioin said product is about 0.8-2:1.
 18. The food product according toclaim 2 or 3 or 4 or 1 or 7 or 8 or 15 wherein said fruit is in a foodproduct comprising about 15 to about 55 percent water, sugar, flavoring,and at least one of fructose and unsaturated fat, wherein said sugarcomponent is comprised of at least about 50 percent of fructose plusdextrose, and the sugar to water ratio in said product is about 0.8-2:1.19. The food product according to claim 7 wherein said fruit is apudding or pastry filling comprising about 25 to about 45 percent water,about 3 to about 25 percent fat, and minor but effective amounts ofgelling agent, emulsifier and flavoring; and sugar which is comprised ofat least about 75 percent dextrose plus fructose and wherein the ratioof sugar to water in said pudding is about from 2-1:1, said puddingbeing spoonable at about 10° F.
 20. The food product according to claim8 wherein said fruit is in a yogurt product comprising from about 25 toabout 40 percent water, about 3 to about 15 percent fat, and sugar in aratio to water of from about 2-1:1, wherein said sugar component iscomprised of from about 50 to 100 percent fructose plus dextrose; saidproduct also including minor but effective amounts of flavoring andlactobacillus acidophilus culture.
 21. The food product according toclaim 8 wherein said fruit is in a gelatine pudding comprising fromabout 40 to about 50 percent water, gel former, flavoring and sugar,wherein said sugar is comprised of about 75 to 100 percent fructose plusdextrose, and the ratio of sugar to water in said pudding is about1-1.5:1.
 22. The food product according to claim 1 wherein said solutecontaining bath is comprised of about 25 percent water and about 71percent sugar, and said sugar is comprised of fructose plus dextrose.23. The food product according to claim 17 wherein in said sugarcomponent the amount of fructose plus dextrose is at least about 75percent by weight based on the total sugar content.
 24. The food productaccording to claim 18 wherein in said sugar component the amount offructose plus dextrose is at least about 75 percent by weight based onthe total sugar content.
 25. The food product according to claim 6 or 7further including the step of treating said fruit to create sites forinfusion of said solute into said fruit.
 26. The food product accordingto claim 25 wherein said sites are created by pricking the fruit.